Spring Rolls of Blood and Liver Sausage on Blue Cabbage Salad

Remove the stalk from the cabbage and then finely slice. Blanch (scald) red cabbage strips with boiling hot salted water with a splash of vinegar and squeeze lightly.

Stir through balsamic vinegar, red wine vinegar, salt, pepper, orange juice and 1 pinch of sugar and mix with red cabbage. Let infuse until cooled, then add both oils.

Sweat half of the shallots in a frying pan with olive oil and garlic. Add the bluntzes, mix well and season.

Sauté the remaining shallots in a second frying pan with olive oil, add the liver sausage, mix well and season with fresh marjoram.

Cut the dough into rectangles of about 10 x 15 cm. Brush the edges with egg white, fill with the different sausage masses and roll up.

Fry the spring rolls in hot oil until golden brown, drain on kitchen paper and serve with the leaf salad.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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