Special sausage salad with rolled oat bread

Special sausage salad with rolled oat bread

Total: 3 hr 40 Min. | Active: 50 Min.
Nutritional value / people: 766 kcal
, Fat: 30 g
, Carbohydrate: 91 g
, Protein: 28 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g whole-grain rolled oats
400 g rustic flour
1 ¾ tsp salt
½ tsp sugar
½ cube yeast (approx. 20 g), crumbled
3 dl milk water (1/2 milk, 1/2 water), lukewarm
a little whole-grain rolled oats to sprinkle

Dressing

½ tbsp mustard
2 tbsp herbal wine vinegar
½ tbsp mayonnaise
4 tbsp sunflower oil
½ onion, finely chopped
¼ tsp paprika
2 tbsp chives, finely chopped
salt and pepper to taste

Salad

4 cervelat sausages, cut in half lengthwise and then cut into slices approx. 7 mm thick
4 gherkins, cut into thin slices
75 g tangy Gruyère, grated with a rösti grater
3 hard-boiled eggs, cut into quarters
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Utensils

Loaf tin of approx. 25 cm, greased

How it's done

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Dough

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.

Baking

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.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the chives, season.

Salad

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.

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