Pistolet hot dog, sauerkraut and smoked bacon

Name: pistolet hot dog, sauerkraut and smoked bacon
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 g sauerkraut natural; 100 ml tap water; 1 tl caraway seed; 8 canned hot dogs; 8 slice bacon; 2 el traditional olive oil; 4 rolling white bread; 2 el Zaanse mustard

Hot dogs, smoked bacon and sauerkraut on a crispy white pistol

Ingredients

200 g sauerkraut natural
100 ml tap water
1 tl caraway seed
8 canned hot dogs

8 slice bacon
2 el traditional olive oil
4 rolling white bread
2 el Zaanse mustard

Directions

Put the sauerkraut in a pan with the water and caraway seeds. Bring to boil. Cook over low heat for 10 minutes and drain in a colander.
Meanwhile, wrap the hot dogs with 1 slice of bacon each. Heat the oil in a frying pan and fry the sausages in 4 min. Golden brown. Times regularly.
Cut the pistolets in half lengthwise and spread the bottom halves with the mustard.
Divide the sauerkraut over it. Put 2 hot dogs on it. Place the tops of the pistolets on top and serve.