Lincolnshire hot dog with apple-sauerkraut salad

Name: lincolnshire hot dog with apple-sauerkraut salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 afbak baguette; 4 Lincolnshire bratwurst; 4 el traditional olive oil; 1 jazz apple variations possible; 250 g wine sauerkraut bag; 300 g cut pointed cabbage; 75 g arugula; 3 tl dried tarragon; 1 el vinegar; 3 el mayonnaise; 1 el horseradish in pot; 4 el baked onions container 100 g; 20 g fresh celery

Hot dog with horseradish mayonnaise and fried onions and a summer sauerkraut salad.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Preheat the oven to 210 ° C. Bake the baguettes in the middle of the oven in about 12 minutes.
Meanwhile, heat the grill pan. Brush the sausages with the oil and grill them in 15 minutes until done. Times regularly.
Meanwhile, wash the apple, cut into quarters, remove the core and cut the flesh into thin strips (julienne).
Rinse the sauerkraut in a colander under cold running water and squeeze out as much moisture as possible.
Mix the sauerkraut in a large bowl with the apple, cabbage, arugula and tarragon with the vinegar, the rest of the oil, pepper and salt.
Mix the mayonnaise with the horseradish and season with salt and pepper.
Do not cut the baguettes completely in half and cover the halves with the horseradish mayonnaise. Divide the rest of the arugula over it.
Cut the sausages in half lengthwise and lay on the arugula. Sprinkle with the fried onions. Cut the baguettes diagonally in half widthwise.
Divide the hot dogs over the plates and spoon the salad next to it. Cut the celery and sprinkle over the salad.