1 1/2 lbs (800 g) smoked sausage
3 tbsp flour
5 eggs
4 tbsp breadcrumbs
3 tbsp oil
13 oz (400 g) beetroot balls from the glass
4 gherkins
1 tbsp capers
2 onions
3 tbsp butter
3 tbsp flour
5 eggs
4 tbsp breadcrumbs
3 tbsp oil
13 oz (400 g) beetroot balls from the glass
4 gherkins
1 tbsp capers
2 onions
3 tbsp butter
method
1. Cut the sausage into somewhat thicker slices and turn over in flour. Beat one egg with a fork and dunk the sausage slices into it.
2. Then cover with breadcrumbs, making sure they stick well to the sausage slices. Heat the oil in a frying pan and fry the sausage slices.
3. Drain the beetroot balls, gherkins and capers. Peel the onion and cut it into ring: Melt the butter and fry four eggs.
4. Arrange the sausage slices on the plates, add the fried eggs and the condiments and serve.
2. Then cover with breadcrumbs, making sure they stick well to the sausage slices. Heat the oil in a frying pan and fry the sausage slices.
3. Drain the beetroot balls, gherkins and capers. Peel the onion and cut it into ring: Melt the butter and fry four eggs.
4. Arrange the sausage slices on the plates, add the fried eggs and the condiments and serve.
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