Franconian Pig
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g sauerkraut, precooked
- 3 tablespoon butter
- salt and pepper
- sugar
- 1 bay leaf
- 3 juniper berries
- some caraway, whole
- 300 ml apple juice
- 200 g onion (s)
- 1 sprig tarragon
- 4 tablespoon mayonnaise
- 2 tablespoon mustard, coarse
- 1 teaspoon horseradish
- 2 tablespoon sunflower oil
- 6 sausages, (Nuremberg sausages)
- 2 pretzel rolls
- 0.5 ½ pointed pepper
Print Recipe
Pin Recipe Instructions
- Drain the sauerkraut. Heat 1 tablespoon butter in a saucepan. Add the sauerkraut and sauté briefly. Add 2 tablespoons of sugar and caramelize lightly. Season with salt and pepper, add the bay leaf, caraway seeds and juniper. Fill up with apple juice and reduce to a medium heat for about 20 minutes.
- In the meantime, cut the onions into fine strips. Heat the rest of the butter in a pan and stir the onions in it over a medium heat, stirring occasionally, simmer until golden in about 10-15 minutes. Season with salt, pepper and a pinch of sugar.
- Pluck tarragon leaves, roughly chop and add to the mayonnaise. Mix in the mustard and horseradish and season with salt and pepper. Cut the bell pepper into rings.
- Heat oil in a pan. Fry the sausages on all sides until crispy. Halve the pretzel rolls horizontally and bake in the preheated oven.
- Spread the mayonnaise and sauerkraut on the buns. Top with the pointed peppers, sausages and onions. Finish with the bread roll lids.
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