Ingredients
For the Sauerkraut:
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White cabbage 1 kg
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Salt 27 g
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White wine vinegar 375 ml
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Caster sugar 250 g
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Fennel seeds 5 g
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Mustard seeds 5 g
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Bay leaf 1 x
For the Currywurst Sauce:
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Curry powder medium 3 g
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Paprika 3 g
For the Shallot Rings:
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Banana shallots 200 g
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Soya Milk (unsweetened) 200 ml
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Plain flour 100 g
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Smoked paprika 2 g
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Curry powder medium 2 g
To Serve:
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Rapeseed oil 50 ml
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Micro herbs 5 g
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Sour Dough, sliced 10 pc
Preparation
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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).
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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.
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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.
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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.
