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Cucumbers Filled and Fried

4 servings

Ingredients

• 200 g Parisian sausage
• 150 g ham
• chives (nach Bedarf)
• 2 EL Tomato ketchup
• whipped cream (nach Bedarf)
• Salt (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• Emmental (grated) (nach Bedarf)
• Horseradish (Meerrettich) (nach Bedarf)
• 1 kg Cucumbers (small)
• Vinegar (nach Bedarf)
• Dill herb (nach Bedarf)
• Breadcrumbs (nach Bedarf)
• butter (flakes) (nach Bedarf)
• broth (nach Bedarf)

Instructions

1. Finely chop 200 g Parisian sausage and 150 g ham together with chives.
2. Mix with 2 tbsp tomato ketchup, some whipped cream, salt, sweet paprika, some grated Emmental and horseradish and season to taste.
3. Peel 1 kg small salad cucumbers, halve and core them.
4. Cook in salted water with a splash of vinegar and some dill until half-tender, then drain and cool.
5. Fill the cooled cucumber halves with the prepared mixture.
6. Sprinkle with breadcrumbs and dot with butter flakes.
7. Braise in a buttered baking dish with a little broth in a preheated oven at medium heat.
8. Serve with fried potatoes and tomato salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.