Hot dogs with bacon, sauerkraut and mustard

Name: hot dogs with bacon, sauerkraut and mustard
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 pig shipolata; 8 slice breakfast bacon; 250 g boiled wine sauerkraut; 4 white dots rolls, organic; 4 el dijonnaise; 4 el gherkin cubes; 4 el baked onions; 4 el curry seasoning ketchup

Hot dogs with organic white dots and pig skipper sausages in breakfast bacon as a starting point. Wine sauerkraut, gherkin and fried onions ... Blissful

Ingredients

Kitchen Stuff

1 grill pan
1 saucepan
1 aluminium foil

Directions

Wrap the chipolata sausages in 2 slices of bacon each.
Heat a grill pan without oil or butter and grill the sausages over medium heat in 10 min. Around golden brown and done.
Meanwhile, put the sauerkraut with the adhering moisture in a saucepan and heat on low heat for 10 minutes.
Cut the rolls at the top over the length, but do not cut through. Remove the sausages from the pan and keep warm under aluminum foil.
Grill the rolls in the grill pan for 3 minutes on the cutting edge. Spread each roll with 1 tbsp.
Divide the sauerkraut over it, lay the sausages on it and divide the gherkin cubes and the fried onions.
Make zigzag stripes from the curry sauce on the buns.