My mom made this sausage salad very often as dinner in the summer. This salad can be prepared quickly; it is best to make it a few hours before serving and let it marinate a little. Here is the recipe:
Photo by Sabine, meinhaushalt.at
Read also: Recipe – Chicken with banana, corn and beans
Preheat the oven to 180° C with top and bottom heat.
Brush a large baking dish with 1 tbsp oil.
First pour in the broth; to do this, whisk the lemon juice, the mustard and the vegetable broth together in a bowl or a small jug.
Now whisk in the Crème Fraîche; everything should mix well and come together into a consistent sauce.
Finally add the thyme and stir well.
Peel the potatoes and cut them into small pieces; slice the carrots as well.
Spread both in the baking dish.
Finely chop the onion.
Take a large pan, place it on the stove, heat over medium to high heat, and add 1 tbsp of oil.
Cut the chicken into medium-sized pieces, wrap them with bacon and put them into the heated pan.
Brown the pieces on all sides until crispy.
Remove the browned pieces and distribute them in the baking dish over the potato-carrot mixture.
Briefly sauté the onion in the pan.
Also spread the sautéed onions evenly in the baking dish.
Now pour the broth over everything, season with salt and pepper, sprinkle with parsley and finish cooking in the oven at 180° C (top and bottom heat) for about 45 - 50 minutes.
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