Tuesday, July 10, 2012

''German'' Hotdogs

Makes 3 Hotdogs

1 Tbs olive oil
150g bacon, chopped roughly
200g sauerkraut, drained
1 Tbs garlic, minced
1/2 Tbs mustard
1/4 cup beer
salt and pepper, to season
1 cup beer, extra
3 Polish sausages
3 hotdog buns

Saute bacon in oil until crispy. Add sauerkraut. Stir in garlic, mustard and 1/4 cup of beer. Bring liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Season with salt and pepper.

Place remaining beer in a frypan, over medium heat. Bring liquid to a boil. Add sausages and fry for 10 minutes.

To serve, place sausages between each bun. Top each sausage with some of the smothered cabbage mixture.


  1. Looks great will try the sauercraute. U can get good polish sausages from a Sydney butcher who comes to the O'Connor white eagle club every Saturday. The best ones are the paruvki and jerjofski. Not spelt that way but:$