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Serveer met een zelfgemaakte mosterdpuree. Schil 1
kg aardappelen en kook ze. Lek de aardappelen uit en
stamp ze samen met 25 g boter, 2 el mosterd, 150 ml
melk, peper en zout.
GEGRILDE WORST
IN EEN MOSTERDSAUSJE
| 4 personen | 10 min. |
Automatisch programma
Doe de honing, de mosterd,
de tijm en het bier in een pan
en laat sudderen. Roer het
mengsel regelmatig tijdens
het bereiden van de worst.
Schakel de grill in. Selecteer
het programma en druk
op OK.
Als je chipolata’s gebruikt,
ontwar de knoop tussen
elke worst en duw het vlees
lichtjes zodat één lange
worst wordt gevormd.
Rol de worst op en prik twee
stokjes, loodrecht op elkaar,
door de worst om het vast
te zetten.
Wanneer het voorverwarmen
is beëindigd, leg de worst
op de grill en sluit het
apparaat.
Gril totdat de
gaarheidsindicator het rode
niveau heeft bereikt.
Leg de worst op een
bord en bestrijk met de
mosterdsaus.
  700 g worst, in één stuk,
zoals Italiaanse of Toulouse
worst, of chipolata’s die
aan elkaar zijn bevestigd
  1 el mosterdzaad
  2 el honing
  10 cl bier
  2 takjes tijm
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