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                                    DANCENEAT
                                
                            Pistolet hot dog, sauerkraut and smoked bacon
Hot dogs, smoked bacon and sauerkraut on a crispy white pistol
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                    Ingredients
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.
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Nutrition
                                445Calories
                            
                            
                                Sodium0% DV2.180mg
                            
                            
                                Fat34% DV22g
                            
                            
                                Protein42% DV21g
                            
                            
                                Carbs13% DV39g
                            
                            
                                Fiber12% DV3g
                            
                        
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