Bock Sausage Hot Dog

Bock Sausage Hot Dog

Bock Wurst Hot Dog is a hearty variant of the Danish hot dog and is suitable as a party recipe. For the sauerkraut, first peel the onion and cut into small cubes. Heat the lard in a saucepan and fry the onions lightly, but do not let them brown. Add sauerkraut with juice. Season with caraway, pepper, salt, bay leaf and juniper berries. Stew sauerkraut without lid for approx. 20 minutes until it turns brown. Stir now and then. Remove spices again. Mix the Bock sausages with the sauerkraut and heat for about 5-8 minutes. Cut the baguette to the length of the Bock sausage and do not halve it completely so that the lid still hangs on the underside of the baguette. This makes it easier to fill the baguette. Spread Fraiche with herbs on the top half of the cream and add Sauerkraut to the bottom half of the baguette. Place one Bock sausage each on the sauerkraut and spread with mustard. Fold the upper half of the baguette over it and press lightly.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
764 kcal
83 g
27 g
34 g

(C)opyright by Marions Kochbuch