Recipes

Ingredients (per Kornspitz):

50 g spiral pasts (Fusilli) cooked
30 g Knackwurst (sausage)
5 g onion
15 g sour cream
A bit of fresh marjoram
A few whole coloured peppercorns
A binch of salt

NUTRITIONAL VALUES (PER KORNSPITZ):

ca. 358,8/1.508 Energy kcal/kj
ca. 10,9 Fat (g)
ca. 3,9 thereof saturated fatty acids (g)
ca. 48,2 Carbohydrates (g)
ca. 1,6 thereof sugar (g)
ca. 7,1 Dietary Fibre (g)
ca. 13,2 Proteins (g)
ca.3,3 Salt (g)

BREAD UNITS (BU):

ca. 4 BU (1 bread unit corresponds to 12 g carbohydrates)
Kornspitz "by a long stretch"

 

“My absolute favourite food is my mom’s sausage pasta. It beats everything else by a long stretch, As far as I’m concerned, you could fill up the entire training pool with sausage pasta. Talking of pasta, my muscles come from Mama’s sausage pasta. So, when my sponsor asks me what idea I have for the Kornspitz of the Month, no one should be surprised at my answer,”

We couldn’t fill a training pool with sausage pasta for Bernhard, but – who would’ve thought it – we could fill a crispy Kornspitz. The result was wholly satisfying. Of course, we can’t compete with Bernhard’s mother (no one can), but a Kornspitz with sausage pasta certainly comes close.

Preparation

What did we do? First, we boiled some spiral noodles – al dente, of course. Then we chopped the onion and slowly braised it in a pan with a little butter until nice and brown. We thinly sliced the sausage and also cooked it in the pan then combined everything (onion, noodles, sausage) in the pan, seasoned it with salt and pepper (preferably freshly ground) and a good quantity of fresh marjoram before stirring in the sour cream.

This time, instead of cutting the Kornspitz all the way through, we simply made a deep slit down its length, to make a kind of pocket, which we squeezed apart slightly and filled with the lukewarm sausage pasta.

Let’s see if Bernhard incorporates the new Kornspitz into his training plan… The Austrian Championships take place from 7 – 10 December and are followed by the European Short Course Championships in Copenhagen (13 – 17.12.2017), and Bernhard has big plans. We wish him every success and all our readers a bon appétit.

Rock the party

With the SOLETTI Mini-Kornspitz®
See details

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