Veal sausage sandwich with pickled cucumber

Veal sausage sandwich with pickled cucumber

Total: 1 hr | Active: 30 min.
Nutritional value / person: 906 kcal
, Fat: 50 g
, Carbohydrate: 80 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pickled cucumber

1 cucumber
1 onion
¼ bunch dill
1 tsp mustard seeds
3 dl water
3 dl white wine vinegar
2 tbsp sugar
1 tsp salt

Pickled onions

1 red onion
3 tbsp white wine vinegar
2 pinches sugar
2 pinches salt

To boil the sausages

8 veaul sausages
water, boiling


50 g butter, soft
2 tbsp walnut kernels
1 tbsp sweet mustard
8 lye rolls
1 baby lettuce
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2 preserving jars (each approx. 500 ml)

How it's done

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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.

Good to know
Tip: Prepare the pickled cucumbers in advance as they taste best after around 2 weeks.
Shelf life: Stored in a cool, dark place, the cucumbers will keep for approx. 2 months. Once opened, keep the jars in the fridge and consume the cucumbers quickly.

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