Currywurst with Sauerkraut

Name: Currywurst with Sauerkraut
Yield: 10
Ingredients: 1.0kg White cabbage; 27.0g Salt; 375.0ml White wine vinegar; 250.0g Caster sugar; 7.0g KNORR Professional Garlic Puree 750g; 5.0g Fennel seeds; 5.0g Mustard seeds; 1.0x Bay leaf; 600.0ml Knorr Professional Patak's Balti Ready To Use Sauce 2.2L; 350.0g Hellmann's Tomato Ketchup 430ml; 3.0g Curry powder medium; 3.0g Paprika; 200.0g Banana shallots; 200.0ml Soya Milk (unsweetened); 100.0g Plain flour; 2.0g Smoked paprika; 2.0g Curry powder medium; 50.0ml Rapeseed oil; 5.0g Micro herbs; 10.0pc Sour Dough, sliced; 1.5kg The Vegetarian Butcher NoHotdog 2.1kg

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

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For the Sauerkraut:

White cabbage 1.0 kg
Salt 27.0 g
White wine vinegar 375.0 ml
Caster sugar 250.0 g
KNORR Professional Garlic Puree 750g 7.0 g
KNORR Professional Garlic Puree 750g
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Brakes

Product Specification
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

Knorr Professional Patak's Balti Ready To Use Sauce 2.2L

Product Specification
Hellmann's Tomato Ketchup 430ml 350.0 g
Hellmann's Tomato Ketchup 430ml
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Brakes

Product Specification
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
The Vegetarian Butcher NoHotdog 2.1kg 1.5 kg
The Vegetarian Butcher NoHotdog 2.1kg
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Product Specification

Snacks

Plant Based

Contract Catering

Pub Food

Main courses

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

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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.