A great pasta dish for any occasion:
Peel lyonnaise and cut into slices. Chop the onions, clean the mushrooms and cut them into slices. Fry lyoners in a little oil. Gradually add onions, peeled tomatoes, crushed garlic clove and spices. Mix in paradeis pulp and add a little beef broth, tomato ketchup and extinguish with whipped cream. Simmer on low heat for 15 minutes. Finally add mushrooms, simmer for another 10 min and season again with salt and freshly ground pepper.
Lyoner is the favorite sausage of the Saarlanders, an absolute Saarland speciality. It goes well with baguette, noodles or fried potatoes, lettuce and a glass of Karlsberg Ur-Pils or Zwickel.
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