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German Sausage Salad

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  • Complexity: easy


  • 4 slices of pork loin, cut no thicker than ¼ “(Chicken or veal may be used also)
  • ½ cup flour blended with salt and pepper on a dinner plate for breading
  • 4 tablespoon olive oil
  • 1 cup finely chopped onion or shallot
  • 3 cloves garlic, finely chopped
  • 2 teaspoon paprika
  • ½ cup red wine (white wine for chicken or veal)
  • ½ cup sour cream
  • 1 pound fresh mushroom, sliced (you can use any variety of mushrooms)


  1. Cut and pond pork loin slices very thin.

  2. Press the slices into the flour mixture on both sides and set aside. In a heavy skillet over medium heat, brown the mat on both sides.

  3. At the same time place the slices on a baking sheet and keep warm in the oven.

  4. Add the onions, garlic and paprika and cook until tender for about 2 minutes. Add the mushrooms and cook until tender. Turn the heat down and sprinkle with 2 tablespoons of the flour mix.

  5. Add the wine and cook for 30 seconds and add the stock and stir and simmer until smooth. Turn the heat down and add sour cream heat up if needed (do not boil this)

  6. When serving pour sauce over schnitzel serve with Spaetzel.

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