What makes a sauerkraut sassy? Juniper, caraway and a little dill.
The potatoes are organic and delicious but they will need a little wash before cooking. Simply scrub them with a cloth under running water to get rid of the dirt.
Tonzu hotdog with sassy sauerkraut and rum BBQ sauce with creamy potato celery salad
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Organic rocket potatoes
Couple
AllFamily
AllOnion
Couple
3Family
5Tonzu sausages
Couple
4 sausagesFamily
8 sausagesPotato salad dressing
Couple
1 pottleFamily
1 pottleCelery
Couple
AllFamily
AllHot dog buns
Couple
2Family
4Sassy Sauerkraut
Couple
1 pottleFamily
1 pottleRum BBQ sauce
Couple
1 pottleFamily
1 pottleInstructions
1
Cut the potatoes in half then cook in salted boiling water for about 20 minutes or until fully cooked. Strain and set aside.
Get a small frypan hot with a splash of oil. Peel and slice the onion. Add the onion to the pan and reduce the heat, then add a pinch of salt, and cook for 10 to 12 minutes until well cooked down and golden.
2
Remove the leaves from the celery and finely dice the stalks into 1 cm cubes. Place in a bowl.
Once the potatoes are cooked, cook the sausages.
In a fry pan on medium heat, add a little oil and gently cook the sausages, turning regularly until golden and heated through.
Turn the oven on to grill.
3
Cut the potatoes in bite sized pieces. Mix the potatoes with three quarters of the potato salad dressing, diced celery and a pinch of salt, taste and add more dressing or salt, as needed.
Cut the pretzel buns in half and gently warm under the grill.
4
Serve the sausage in buns, topped with caramelised onion, sauerkraut and BBQ sauce with potato salad on the side.
