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Pistolet hot dog, sauerkraut and smoked bacon
Hot dogs, smoked bacon and sauerkraut on a crispy white pistol
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Ingredients
Directions
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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.
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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.
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Cut the pistolets in half lengthwise and spread the bottom halves with the mustard.
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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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