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Special sausage salad with rolled oat bread
50 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 766
  • Fat about 30g
  • Carbohydrates about 91g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 100 g whole-grain rolled oats
  • 1.75 tsp salt
  • 400 g rustic flour
  • 0.5 tsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • a little whole-grain rolled oats to sprinkle
  • 3 dl milk water (1/2 milk, 1/2 water), lukewarm
  • 2 tbsp herbal wine vinegar
  • 0.5 tbsp mayonnaise
  • 0.5 tbsp mustard
  • 4 tbsp sunflower oil
  • 0.5 onions, finely chopped
  • 0.25 tsp paprika
  • 2 tbsp chives, finely chopped
  • salt and pepper to taste
  • 3 hard-boiled egg, cut into quarters
  • 4 gherkins, cut into thin slices
  • 75 g tangy Gruyère, grated with a rösti grater
  • 4 cervelat sausages, cut in half lengthwise and then cut into slices approx. 7 mm thick
  • Loaf tin of approx. 25 cm, greased
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And that's how it's done
And that's how it's done
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.
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.
In a bowl, mix the mustard with all the other ingredients up to and including the chives, season.
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.