Preparation – 20 mins
Cooking time – 10 mins
Servings – 2
To make dipping sauce:
- 3 tablespoons of Paline organic lemon pepper fermented tea paste
- 3 tablespoons of olive oil
- A little salt
Mix all ingredients well.
For the sausages:
- Three German Nuremberg sausages
- 1 tablespoon of Paline organic lemon pepper fermented tea paste
- 2 tablespoons of butter
- 2 rosemary
Boil the sausages in hot water for five minutes.
Slice both sides thinly with a knife and marinate well with fermented tea paste.
Heat butter in a saucepan and add rosemary.
Fry the sausages and spoon the rosemary butter over the top.
Fry each side of the sausages for about three minutes, then serve with fermented tea paste and an optional grilled vegetables side dish.