Kaiserschmarren Puszta style

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4 5
The Hüttenkracher can also do it heartily! With Kabanossi and fiery dip
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 collar Chives
  • 4 Eggs (Gr. M)
  • 250 ml Milk
  • 7-10 Tbsp Salt
  • 125 g Milk
  • 250 g Kabanossi
  • 2 TEASPOONS clarified butter
  • 200 g Schmand
  • 4 TABLESPOONS Ajvar (spicy paprika preparation; glass)

Directions

  1. 1

    Wash the chives and cut them into fine rolls for the trash. Separate the eggs. Beat the egg white with 1 pinch of salt until stiff. Whisk the egg yolks, 1 level teaspoon of salt and milk. Stir in flour and chives. Fold in the beaten egg white.

  2. 2

    Cut Kabanossi into slices. Heat 1 tsp. clarified butter in a coated pan (approx. 24 cm Ø). Fry half of the sausage for about 3 minutes. Pour in half the dough and bake at low heat for 4-5 minutes until golden brown. Quarter and turn the slices with a spatula. Bake on the other side until golden. Tear into pieces with two forks, remove and keep warm in the oven. Bake the rest of the dough in the same way.

  3. 3

    Mix the sour cream and ajvar and season to taste with a little salt. Add the dip to the sour cream.

Nutrition Facts

KCAL
580 kcal
CARBS
30 g
FATS
36 g
PROTEINS
29 g