Fried White Sausage Strudel on Lentil Salad

For the leaf salad, soak the lentils in cold water for 2 hours.

Finely dice the peeled onion and bacon and sauté in the oil until translucent. Add the lentils, stir in the paradeis pulp, sweat a little, add the bay leaf spice and pour in the clear soup. Simmer the lentils for 20 minutes.

Remove the peel from the carrots and celery, clean and rinse the leek and cut all the vegetables into very small cubes. Add the carrots and celery to the lentils after 10 minutes and season with marjoram. Add the leek cubes a few minutes before the end of cooking. Remove from heat and cool a little.

Season the lentils with vinegar, oil, brown salt, butter, sugar, pepper and cayenne pepper. Add ginger, garlic and orange zest. A small piece of cinnamon bark can also be added, depending on your taste. Remove garlic, ginger, orange peel and cinnamon bark later.

For the Weisswurststrudel, cut the toast in half to make two narrow slices. Cut them into very small cubes and toast them lightly in butter in a frying pan at low temperature, remove them from the frying pan and drain them on kitchen roll. Cut the veal tongue into very small cubes.

Mix the white sausage meat with the whipped cream until smooth. Add the toast croiItons.

Stir in the veal tongue cubes and the mushrooms. Season the filling with cayenne pepper and fresh parsley. Stir the strudeite pastry leaves in the mi

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