Lukewarm Sausage Salad with Egg Sponge and Pastrami

Quarter the wit, remove the stem and cut the vegetables into strips about 1 cm wide.

Heat the butter. Sauté the joke for 2 minutes and season with salt, pepper, a little ginger powder and cayenne pepper. Add the white wine. Meanwhile, cook the vegetables al dente for about 15 minutes with the lid on.

In the meantime, drain the chanterelles well. Remove the skin from the onion and chop finely. Sauté in butter until light yellow. Add the chanterelles and sauté briefly. Set aside.

For the sauce, stir together mustard, vinegar, salt, pepper and olive oil.

When savoy cabbage is crisp, stir in chanterelles, lightly toss everything together for another 2-3 minutes, then pour into a colander and drain vegetables well. Mix with the sauce while still hot and let stand for about 30 minutes.

Cut the pastrami slices into strips. Mix into the sausage salad just before serving. Serve with fresh farmhouse bread or wholemeal bread.

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