Scambled Eggs with small sausages (Nürnberger)

It’s summertime, time for relaxing in sunshine and having a nice barbecue. And as always – a lots of leftover! No idea what to do with them? Here’s a recipe for some leftover sausages 🙂

What you need (1 serving):

  • 2 eggs
  • some milk
  • 4 sausages
  • chive
  • salt and pepper
  • oil for frying

Preparation

Heat the oil in a pan, cut the sausages in bite-sized pieces and fry them in the pan (if they are already barbecued, you may just heat them a little bit and don’t fry them too long). While the sausages are frying, open the eggs in a bowl and whisk them together with some milk, salt and pepper.

When the sausages are ready, reduce the heat a little bit and add the scrambled eggs. You may let it stumble at low heat to get a nice omelette; or you mix it from time to time to get the typical scrambled eggs. Finally, if the eggs are ready, add some fresh chive to get a wonderful fresh taste 🙂 Enjoy!

Tip: I use rapeseed oil for pan-frying, since it’s best if you need to fry things at high temperature. If you add some high-quality oil add the end of the cooking, when the temperatures are lower, you additionally get some healthy fatty acids. Also, you can play a little bit with taste – linseed oil, walnut oil, pumkpin seed oil – all are very healthy, but also come with a specific taste.

Another one: If the sausages are not yet barbecued, allow some extra time for cooking. They need more time to get ready in the pan than they do on the grill. Also, the taste is naturally a little different.

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