Mixed meats

Vienna Sausage with Chipeño and Cabbage Salad

Portions2 peopleChangeTiming 23 minsView
Ingredients9 IngredientsViewSwitzerland99 % localView
  • 150  grams carrots
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 1  rib of celery
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  • 2  tablespoons Chipeño sauce
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  • 200  grams green cabbage
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  • 0.25  teaspoon ground black pepper
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  • 0.25  teaspoon salt
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  • 100  millilitres single cream
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  • 2.5  teaspoons sunflower oil
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  • 150  grams Vienna sausages
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 rib of celery and slice into pieces of around 0.5 cm
Slice 200 grams green cabbage into fine strips of around 0.3 cm width
Rinse the green cabbage in a colander with cold running water and drain
Peel 150 grams carrots and grate them into a large bowl
Add green cabbage, celery and 100 millilitres single cream into the bowl
Season the salad with 0.25 teaspoon ground black pepper and 0.25 teaspoon salt and mix until the salad is well combined
Cut 150 grams Vienna sausages into slices of around 1 cm
Add 2.5 teaspoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the sausage pieces to the frying pan and fry them for about 2 minutes until lightly browned
Distribute the sausage pieces, cabbage salad and 2 tablespoons Chipeño sauce across the plates
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Vienna Sausage with Chipeño and Cabbage Salad

Chipeno

Cabbage carrot salad and a sliced Vienna sausage served on a white plate
Timing 23 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 150  grams carrots
  • 1  rib of celery
  • 2  tablespoons Chipeño sauce
  • 200  grams green cabbage
  • 0.25  teaspoon ground black pepper
  • 0.25  teaspoon salt
  • 100  millilitres single cream
  • 2.5  teaspoons sunflower oil
  • 150  grams Vienna sausages

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Tools

  • 1 medium-sized frying pan
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 large bowl

Vienna Sausage with Chipeño and Cabbage Salad

Chipeno

Instructions

Wash 1 rib of celery and slice into pieces of around 0.5 cm
Slice 200 grams green cabbage into fine strips of around 0.3 cm width
Rinse the green cabbage in a colander with cold running water and drain
Peel 150 grams carrots and grate them into a large bowl
Add green cabbage, celery and 100 millilitres single cream into the bowl
Season the salad with 0.25 teaspoon ground black pepper and 0.25 teaspoon salt and mix until the salad is well combined
Cut 150 grams Vienna sausages into slices of around 1 cm
Add 2.5 teaspoons sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the sausage pieces to the frying pan and fry them for about 2 minutes until lightly browned
Distribute the sausage pieces, cabbage salad and 2 tablespoons Chipeño sauce across the plates