Currywurst with Sauerkraut
Open double sandwich topped with The Vegetarian Butcher NoHotdog with classic Bavarian-style sauce, sauerkraut and crispy onions.


Ingredients
Currywurst with Sauerkraut
−
+
£3.04
For the Sauerkraut:
White cabbage
/kg
1.0 kg
0%
Salt
/g
27.0 g
0%
White wine vinegar
/ml
375.0 ml
0%
Caster sugar
/g
250.0 g
0%
Fennel seeds
/g
5.0 g
0%
Mustard seeds
/g
5.0 g
0%
Bay leaf
/x
1.0 x
0%
For the Currywurst Sauce:
Knorr Professional Patak's Balti Ready To Use Sauce 2.2L
/ml
600.0 ml
0%
Curry powder medium
/g
3.0 g
0%
Paprika
/g
3.0 g
0%
For the Shallot Rings:
Banana shallots
/g
200.0 g
0%
Soya Milk (unsweetened)
/ml
200.0 ml
0%
Plain flour
/g
100.0 g
0%
Smoked paprika
/g
2.0 g
0%
Curry powder medium
/g
2.0 g
0%
To Serve:
Rapeseed oil
/ml
50.0 ml
0%
Micro herbs
/g
5.0 g
0%
Sour Dough, sliced
/pc
10.0 pc
0%
The Vegetarian Butcher NoHotdog 2.1kg
/kg
1.5 kg
0%

May contain celery and its derivatives
Soya and its derivatives
/
For the Sauerkraut:
-
White cabbage 1.0 kg
-
Salt 27.0 g
-
White wine vinegar 375.0 ml
-
Caster sugar 250.0 g
-
Fennel seeds 5.0 g
-
Mustard seeds 5.0 g
-
Bay leaf 1.0 x
For the Currywurst Sauce:
-
Knorr Professional Patak's Balti Ready To Use Sauce 2.2L 600.0 ml
-
Curry powder medium 3.0 g
-
Paprika 3.0 g
For the Shallot Rings:
-
Banana shallots 200.0 g
-
Soya Milk (unsweetened) 200.0 ml
-
Plain flour 100.0 g
-
Smoked paprika 2.0 g
-
Curry powder medium 2.0 g
To Serve:
-
Rapeseed oil 50.0 ml
-
Micro herbs 5.0 g
-
Sour Dough, sliced 10.0 pc
Preparation
-
For the Sauerkraut:
- Thinly slice the cabbage and place into a colander over a bowl then sprinkle with the salt, leave for one hour (minimum).
- Place the rest of the ingredients in a pan and gently heat to dissolve the sugar and allow spices to infuse.
- Drain the cabbage, and wring out excess liquid in a cloth .
- Place cabbage in sealable container (clip top jar if possible) and pour over the warm solution.
- Allow to pickle overnight (the longer the better).
-
For the Currywurst Sauce:
- Combine all ingredients in a pan and gently heat for 5 minutes then remove and blend until smooth.
- Cover and keep warm until needed.
-
For the Shallot Rings:
- Pre-heat the fryer to 160c.
- Thinly slice shallots into rings and soak in soya milk for at least an hour.
- Mix the flour, smoked paprika and curry powder together in a bowl.
- Coat the rings with the seasoned flour and fry until golden brown and crispy, drain and season to taste.
-
To Serve:
- Steam or poach the NoHotdogs for 10 minutes.
- Remove the NoHotdogs from heat and take out of the packaging then make some angled slits about 1cm apart on both sides.
- Add the oil to the pan and carefully add the NoHotdogs and cook for 2 minutes until the outer skins crisp up.
- Toast the sour dough.
- Arrange the sauerkraut on the toast evenly, place two dogs on top
- Spoon over the curry sauce over and garnish with micro coriander and crispy shallot rings.