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.
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:$
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