Special sausage salad with rolled oat bread


Total time: 3hr 40m
Preparation Time: 50m

Servings
For 4 people


Nutritional Information

Contains 766 Kcal, 28g Protein, 91g Carbohydrates, 30g Fat


Ingredients

  • Dough
  • a little whole-grain rolled oats to sprinkle
  • 400 g rustic flour
  • 1.75 tsp salt
  • 0.5 tsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl milk water (1/2 milk, 1/2 water), lukewarm
  • Dressing
  • 0.5 tbsp mustard
  • 2 tbsp herbal wine vinegar
  • 0.5 tbsp mayonnaise
  • 0.5 onions, finely chopped
  • 0.25 tsp paprika
  • 2 tbsp chives, finely chopped
  • 4 tbsp sunflower oil
  • salt and pepper to taste
  • Salad
  • 4 gherkins, cut into thin slices
  • 4 cervelat sausages, cut in half lengthwise and then cut into slices approx. 7 mm thick
  • 75 g tangy Gruyère, grated with a rösti grater
  • 3 hard-boiled egg, cut into quarters
  • Utensils
  • Loaf tin of approx. 25 cm, greased

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Instructions

  • Dough

    Toast the oats in a frying plan and leave to cool in a large bowl. Add the flour, salt, sugar and yeast, mix. Pour in the milk & water and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size. Place the dough in the prepared tin, brush with a little water, sprinkle with the oats, leave to rise for a further 30 mins.
  • Baking

    Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the oat bread from the tin and leave to cool completely on a rack.
  • Dressing

    In a bowl, mix the mustard with all the other ingredients up to and including the chives, season.
  • Salad

    Mix the sausage and all the other ingredients up to and including the Gruyère with the dressing. Plate up the salad and arrange the eggs on top. Serve the oat bread as an accompaniment.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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