Bavarian Tapas

STEP BY STEP

Let's make something delicious.

1. 01

   For the cheese and sausage salad, remove the casing from the Fleischwurst and dice it. Peel the onion and cut into thin rings. Peel the radish and cut into thin matchsticks. Dice the gherkins, Emmental and Bergkäse. Halve the walnut halves again.

2. 02

   Mix the walnut oil and balsamic vinegar, then season with a pinch of pepper. Wash the chives and finely snip them. Toss all the salad ingredients with the dressing and divide between small bowls.

3. 03

   For the Weisswurst and pretzel bites, bring a saucepan of salted water to the boil, then reduce the heat to low. Poach the Weisswurst sausages in the hot, but not boiling, water for 10–15 minutes. Leave to cool.

4. 04

   Cut each pretzel bread stick into 4 roughly equal pieces. Remove the casings from the Weisswurst sausages and cut each sausage into 4 thick slices. Top each piece of pretzel bread with a slice of Weisswurst and a dollop of sweet mustard, then secure through the centre with a wooden skewer.

5. 05

   For the Obazda and wild garlic muffins, preheat the oven to 180 °C fan (200 °C conventional). Line a muffin tin with paper cases.

6. 06

   Mix the wholemeal spelt flour, bicarbonate of soda, baking powder, salt, pepper and nutmeg in a bowl. Add the butter, eggs and milk, then mix with an electric hand mixer to form a smooth batter.

7. 07

   Wash the wild garlic, shake dry, finely chop and stir into the batter. Divide the batter evenly between 8 muffin cases and bake on the middle shelf for 20 minutes. Remove from the oven and leave to cool.

8. 08

   Spoon the Obazda into a piping bag and pipe dollops onto the muffins.

9. 09

   Garnish the Bavarian tapas with fresh parsley, if you like, and serve.