Filter
Reset
Sort ByRelevance
Viking
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
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
15 minLunchRye bread, Roast beef, leaf parsley, basil, thyme, capers, pickle, onion, mayonnaise, pepper and salt, onion, flour, water, frying oil,smørrebrød from rené pluijm -
5 minLunchchilled guacamole in a bowl, thin spell cracker, chilled raw onion, chilled semi-dried cherry to,vegetable spell crackers -
25 minLunchwinter carrot, bunch onion, Roast beef, peanut butter with nuts, sambal Badjak, soy sauce, dried rice skins, arugula, peanut,vegetable spring roll with roast beef -
40 minLunchpotatoes, olive oil, onion, egg, mild paprika, parsley, oregano, pomodori vine tomatoes, soft goat cheese,Spanish potatoe tortilla
Nutrition
690Calories
Sodium0% DV2.150mg
Fat69% DV45g
Protein60% DV30g
Carbs13% DV39g
Fiber20% DV5g
Loved it