Sauerkraut and bratwurst hotdogs
Serving size: Serves 8
Cuisine type: GermanCooking time: More than 1 hour
Course: Lunch
INGREDIENTS
1 tbs olive oil
3 rashers bacon, sliced thinly
1 onion, sliced thinly
1 cloved garlic, crushed
460g bought sauerkraut, drained
1 large potato, peeled and grated
1 Granny Smith apple, peeled and grated
2 tbs brown sugar
¼ cup white wine
1½ cups chicken stock
1-2 juniper berries
1 bay leaf
1 tsp caraway seeds, toasted
Black pepper
40g butter
12 bratwurst sausages, cooked on grill, pan or barbecue
12 soft hotdog-style buns
German mustard, to serve
METHOD
Heat a large non-stick pan, add oil and cook bacon over a medium high heat until beginning to crisp. Add onion and garlic, cook (1-2 minutes) until softened.
Add sauerkraut, potato, apple, sugar, wine, stock, juniper, bay leaf and caraway seeds. Cook, stirring, occasionally, (10-12 minutes) until potato and apple have softened and flavours have combined. Stir in black pepper and butter until melted.
Place a cooked sausage in each bun and serve hotdogs topped with sauerkraut and German mustard.
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