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Veal sausage sandwich with pickled cucumber
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 906
  • Fat about 50g
  • Carbohydrates about 80g
  • Protein about 32g
This is needed
This is needed for 4 people
Pickled cucumber
  • 1 cucumber
  • 1 onions
  • 0.25 bunch dill
  • 1 tsp mustard seeds
  • 3 dl water
  • 1 tsp salt
  • 2 tbsp sugar
  • 3 dl white wine vinegar
Pickled onions
  • 3 tbsp white wine vinegar
  • 1 red onion
  • 2 pinches sugar
  • 2 pinches salt
To boil the sausages
  • 8 veaul sausages
  • water, boiling
  • 50 g butter, soft
  • 2 tbsp walnut kernels
  • 8 lye rolls
  • 1 tbsp sweet mustard
  • 1 baby lettuce
  • 2 preserving jars (each approx. 500 ml)
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And that's how it's done
And that's how it's done
Pickled cucumber
Cut the cucumber into thin slices, cut the onion into thin rings. Tear the dill.
Roughly crush the mustard seeds. Bring the water to the boil in a pan along with the vinegar, mustard seeds, sugar and salt, simmer for approx. 5 mins. Layer the cucumber, onion and dill in the clean, pre-warmed jars.
While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.
Pickled onions
Cut the onion into thin rings, place in a small bowl, add the vinegar, sugar and salt, mix. Cover and leave to absorb for approx. 15 mins.
To boil the sausages
Cover and cook the sausages over a low heat in simmering water for approx. 15 mins.
Using the whisk on a mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Finely chop the nuts, mix in along with the mustard. Cut the buns in half crosswise, spread the butter over the cut surfaces. Remove the lettuce leaves. Remove the sausages from the water, peel as desired, cut in half lengthwise, place on the bottom half of the bun along with several slices of pickled cucumber, onion rings and lettuce leaves, cover with the top half of the bun.