Roland Trettls: Bratwurst with Bos! S Spice Blend

Name: Roland Trettls: Bratwurst with Bos! S Spice Blend
Ingredients: null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null; null null null

Do you know the ingenious Currywurst as a snack for in between? The elongated bun, filled with sausages, spicy mustard, onions and parsley is widely known – the STAY SPICED provides the crowning (curry) conclusion! Bos! S spice. And the matching recipe is provided by top chef and SPICEteam member Roland Trettl himself!

ingredients

null null

null

null null

preparation

Braised onion: Halve the onion and cut into fine strips. Melt butter in a saucepan and add the onion and stew softly over low heat.

Marinated vegetables: Emulsify the Chardonnay vinegar with the brown butter and season with salt and honey. Cut the beetroot and the pointed cabbage into fine strips. Mix some of the pointed cabbage with the beetroot. Cut the spring leek into long thin rings.

Mustard Majon: Put Dijon mustard and medium-hot mustard together with the yolk in a kettle and stir. Trickle the grape seed oil slowly with constant stirring. Chop the parsley very finely and add mayonnaise to the mustard. Season with salt and Bos!s spice.

Serve: Halve the hot rolls and brush with the mustard majo. Spread the braised onions, the spicy fried sausages on top and sprinkle with curry powder. Then place the marinated vegetables on the sausages. Squeeze everything slightly and wrap it in a baking paper.

Weitere Rezepte

Roland Trettls: Buchteln with vanilla sauce

Buchteln with vanilla sauce – the name of the Austrian dessert classic alone makes our mouths water! The popular Buchteln are even more ingenious when they are prepared according to the recipe of top chef Roland Trettl. With homemade vanilla sauce, the new Germ yeast dough & Reindling spice from STAY SPICED ! and of course the legendary TNT sugar.

Recipe: Sourdough homemade

Sigi. Hermann. Jacob. Ferdl. These are just a few of the countless names we've heard for sourdough. After all, such a sourdough also "lives", and it must be fed! But before it goes to the solemn baptism of the bread base, the sourdough must first be prepared – and we will tell you here in the STAY SPICED ! Blog, how that works.

Roland Trettls: marinated quail with egg mushrooms in peach decoction

Bos!s meets quail – and so it happens that top chef and team member Roland Trettl makes a sensational dish with the ingenious STAY SPICED ! Curry mixture and the delicate poultry makes. A pleasure highlight that you absolutely have to try!