Finely dice the onions and sauté in a non-stick frying pan with the oil until translucent. If necessary, add a little water so that the onions do not turn brown. In the meantime, core the apple and grate coarsely.
Crumble the yeast and let it simmer with the Cremfine, the broth, the oat flakes and the grated apple for about 3 minutes with the onions.
Wash and finely chop the herbs.
If there are no fresh ones, you can also use dried ones.
Add the herbs and season with salt and pepper.
Through the herbs you can adjust the taste of the ‘sausage’ to your personal taste.
If you like, you can also add garlic and/or other spices like allspice, fresh parsley, chives, etc.
Fill into a jar and leave to cool.
Keeps in the refrigerator for about 1 week. Very tasty on fresh whole wheat bread with pickles, fresh radishes and tomatoes.
For WW, the whole mixture (about 500g) makes 15 p.
30-40g (approx. 2EL) yield therefore approx. 1 P.