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Curry-wurst snack

Ingredients: 45% sausage (41% pork, salt, 1% pork bacon, water, dextrose, flavour enhancer (E621), stabiliser (E450), antioxidant (E301), spices, preservative (E250), extract (nutmeg, pepper, chilli, cardamom), coriander seed, smoke), WHEAT flour, margarine (vegetable oil (palm, rapeseed), water, emulsifier (E471), salt, acid (E330)), water, 6% curry sauce (water, sugar, tomato concentrate, dextrose, vinegar, modified maize starch, salt, acid (E270), stabiliser (E464), colour (E150c), chilli powder, paprika, turmeric, coriander, cloves, MUSTARD flour, MUSTARD seeds, caraway seeds, ginger, fenugreek, pepper, cardamom, natural spice flavouring, allspice chillies, black pepper, white pepper), breadcrumbs (WHEAT flour, water, yeast, salt), EGG, EGG yolk, iodised salt, turmeric, coriander seeds, cumin, potato starch, cayenne pepper, fennel seeds, MUSTARD seeds, ginger powder.

May contain traces of other gluten-containing cereals, peanuts, soy, milk, tree nuts, celery, sesame seeds and lupin.

Nutritional values per 100 g
Energy 1370 kJ / 330 kcal
Fats 24 g
- of which saturated 11 g
Carbohydrates 19 g
- of which sugars2,5 g
Fibre 0,0 g
Protein 9,4 g
Salt 1,6 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 150 gram

Article number: 357804

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.