Thuringian Rostbrätel with Potato Salad – *

(*) Marinated crested roast

Pound the meat on both sides. Salt, season with pepper and coat with mustard (1). Whisk the oil (1) with the beer, season with cayenne pepper and add the peeled garlic. Place the meat in the marinade, cover with the washed parsley. Cover and let stand in a cool place for 2-3 hours.

For the leaf salad, peel the potatoes, cut into slices. Peel the onion (2), cut into small cubes with the bacon and the gherkins. Pour the clear soup into a large enough bowl. Mix in onion (2) and gherkins, oil (2), mustard (2), pepper, salt, vinegar and sugar. Stir in potato slices until well incorporated. Fry the bacon until crisp and mix into the lettuce. Rinse the voger lettuce and pinch off the stem ends. Rinse the chives and cut them off. Mix both with the potatoes and let them soak for a little while.

Remove the skin from the onions (1) and cut them into thin slices. Heat oil in a large frying pan. Drain the meat and fry in the hot oil, turning frequently, for 15-20 minutes until crispy. (Attention! It splashes when roasting.) Remove and keep warm. Fry the onion slices in the frying fat.

Toast the bread slices and place them on a board or plate. Arrange the roasted brisket on it, top with enough roasted onions.

Charcoal fire roasted. They must not be missing at any folk festival, just like the Thuringian Bratwurs

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