Pfalz-style Saumagen with Lemon Sauce and Fried Salad

Ingredients

• 4 dried chanterelle mushrooms
• 5 slices of toast bread
• 150 g cooked pork ham
• 2 onions
• 3 waxy potatoes
• 1 Carrot
• 1 small yellow bell pepper
• 1 small zucchini
• 100 g leeks
• 1 tsp butter
• 400 g veal blood pudding
• 1 egg
• 50 ml dry white wine
• 5 tbsp heavy cream (at least 30% fat)
• Salt
• pepper (ground from the mill)
• a pinch of freshly ground nutmeg
• 1 tsp dried marjoram
• 0.5 tsp dried thyme
• 1 waxy potato
• 300 ml Vegetable broth
• 50 ml dry white wine
• 1 stalk lemongrass
• a pinch turmeric
• 100 ml heavy cream (at least 30% fat)
• Salt
• butter (optional)
• 2 salad heads
• 2 tbsp butter
• a pinch sugar
• Salt
• a pinch piment
• 20 ml dry white wine
• chili flakes (for garnish)

Instructions

1. 1.

   Boil the chanterelle mushrooms briefly, then let them soak for about 15 minutes. Dice the toast bread and ham. Peel and finely dice the onions. Wash, peel, and cube the potatoes and carrot. Wash the bell pepper, halve it, remove seeds and white membranes, and finely dice. Wash the zucchini and leeks, then dice or slice into rounds. Blanch the vegetables in boiling salted water until al dente, drain, and shock in cold water. Toast the bread cubes in butter until golden yellow. Mix the veal blood pudding with egg, white wine, and cream. Squeeze out excess liquid from the mushrooms and add them along with the vegetables and bread cubes to the pudding mixture. Season with salt, pepper, nutmeg, marjoram, and thyme.

2. 2.

   Line a piece of aluminum foil (about 40 × 20 cm) with cling film, spread the pudding mass on it, roll into a tight cylinder, and twist the ends firmly like a candy wrapper.

3. 3.

   Heat plenty of water in a large pot and cook the pudding roll just below boiling point until cooked through, about 40–45 minutes.

4. 4.

   Wash, peel, and cube the remaining potato. Cook in vegetable broth with white wine and lemongrass for about 6 minutes until tender. Remove the lemongrass stalk, puree the potatoes in the broth, add turmeric and cream, bring to a quick boil, then whisk again with an immersion blender. Season with salt and optionally finish with a touch of butter.

5. 5.

   Wash the salad heads, remove stems, and halve them. Heat butter in a non-stick pan, sauté the salad heads around 3–4 minutes, season with sugar, salt, and piment, then deglaze with white wine.

6. 6.

   Remove the sausage from water, unwrap, slice, and plate with lemon sauce and fried salad. Garnish with chili flakes before serving.