INGREDIENTS FOR 2 PERSONS

200 g sauerkraut
1 shallot
1 tbsp olive oil
50 ml apple juice (or if desired wine or water)
90 g grapes
2 Palatine liver dumplings
750 ml vegetable stock
Salt (Fleur de Sel)
Pepper

PREPARATION

1. Peel and finely dice the shallot. Heat the olive oil in a saucepan and sweat the shallot. Add the sauerkraut and apple juice. Simmer at medium heat for 20 minutes and season with salt and pepper.

2. Meanwhile, simmer the liver dumplings in vegetable stock for around 10 minutes (see packaging instructions).

3. Wash and halve the grapes and add to the sauerkraut and dumplings when serving.

INGREDIENTS

4 medium-sized onions
300 g cooking apple
5 tbsp oil for frying
2 tsp dried marjoram
300 g potato dumpling dough from the chill cabinet
250 g organic Palatine liver sausage
Potato flour
Salt and pepper to season
½ bunch of parsley

PREPARATION

Peel and halve the onions and cut them into fine slices. Wash, dry, and core the apples and grate them coarsely. Heat 1 tbsp oil in a nonstick pan. Fry half of the onions and all the apple until translucent. Add the marjoram to the apple-onion mixture, season with salt and pepper, and leave to cool. Knead the dough, place it on a clean cloth that has been sprinkled with potato flour. Sprinkle potato flour on top and roll it out to a 24 cm × 28 cm rectangle.

Carefully spread the liver sausage on top (this works well with slightly wet hands). Spread the cooled apple mixture on top and using the cloth, roll the dough into a tube from the shortest side. Heat 3 tbsp oil in an oven-proof pan and fry the pancake until golden-brown on all sides. Then, bake in a preheated oven (convection: 150 °C) for 25 minutes.

Fry the remaining onion rings in 1 tbsp oil until golden-brown. After baking, cut the pancake into slices (2–3 cm), add to the onion rings, and quickly fry both sides. Serve immediately.

Enjoy with a fresh salad.

INGREDIENTS FOR 4 PERSONS

500 g cabbage (or white cabbage)
1 tsp salt
2 tbsp oil
4 tbsp white wine vinegar
Pepper
1 tbsp caraway seeds
1 tsp sugar
250 g Palatine light liver sausage
½ bunch parsley

PREPARATION

Clean and halve the cabbage and slice into very thin strips (or slice using a grater). Sprinkle the cabbage slices with 1 tsp salt in a bowl and knead well for 4 minutes by hand.

Make a dressing from the oil, vinegar, a pinch of salt, pepper, caraway seeds and sugar. Mix the cabbage with the dressing, cover, and leave for 30 minutes.

Rinse the parsley, shake dry, and chop finely. Cut the Palatine light liver sausage into walnut-sized pieces and roll into balls by hand. Roll the liver sausage balls in the parsley and serve on top of the coleslaw.

Enjoy with crispy wholegrain toast.

For a rectangular dish of 35 x 11 cm or a round dish of 24 cm diameter

FOR THE PASTRY:

150–180 g flour
100 g butter
150 g low-fat curd cheese
1 pinch salt

FOR THE FILLING:

1 onion
2 cloves of fresh garlic
1 red chilli pepper
1 small piece of fresh ginger
300 g sauerkraut
150 ml white wine
1 pinch sugar
150 g Crème fraîche
1 egg
Freshly grated nutmeg
1 large apple
150 g Palatine liver sausage
Butter and olive oil

PREPARATION

Knead the flour, butter, low-fat curd cheese, and salt into a smooth dough. Roll the dough into a ball, wrap in cling film, and leave to rest for at least 30 minutes in the refrigerator.

Grease the dish with butter. Roll the pastry out until slightly larger than the dish, lay in the dish, press into the edges, and cut off surplus. Prick the base multiple times with a fork. Place the dish in the refrigerator for an hour.

For the filling, peel and finely dice the onion and garlic. Wash, deseed, and finely chop the chilli pepper. Peel and chop the ginger.

Heat two tablespoons of oil in a casserole dish. Fry the onion, garlic, and sauerkraut for a few minutes. Add the chilli and ginger and season with salt and sugar. Add the white wine and cook until liquid has boiled away. Transfer to a sieve and press out remaining liquid.

For the topping, beat the crème fraîche and egg together. Season with salt and nutmeg. Preheat the oven to 200 °C. Prebake the base for 15 minutes.

Reduce the oven temperature to 180 °C. Distribute the liver sausage and sauerkraut over the base. Wash and core the apple and cut into thin slices. Lay the slices over the sauerkraut and pour the topping over. Bake the quiche for 25–30 minutes. Tastes good either warm or cold.

Tip: Finely chop coriander and spring onions and sprinkle over the quiche before serving. To save time, use ready-made quiche pastry from the chill cabinet.