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Hot dogs with bacon, sauerkraut and mustard
Hot dogs with organic white dots and pig skipper sausages in breakfast bacon as a starting point. Wine sauerkraut, gherkin and fried onions ... Blissful
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Ingredients
Directions
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Wrap the chipolata sausages in 2 slices of bacon each.
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Heat a grill pan without oil or butter and grill the sausages over medium heat in 10 min. Around golden brown and done.
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Meanwhile, put the sauerkraut with the adhering moisture in a saucepan and heat on low heat for 10 minutes.
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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.
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Grill the rolls in the grill pan for 3 minutes on the cutting edge. Spread each roll with 1 tbsp.
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Divide the sauerkraut over it, lay the sausages on it and divide the gherkin cubes and the fried onions.
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Make zigzag stripes from the curry sauce on the buns.
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Nutrition
690Calories
Sodium0% DV2.150mg
Fat69% DV45g
Protein60% DV30g
Carbs13% DV39g
Fiber20% DV5g
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