Ich teste den viralen WURST-DÖNER öner

Ingredients

• 4 pcs German Bratwurst (Halved lengthwise then cut into bite‑size pieces)
• 2 pcs Baguette (Split lengthwise, toasted until crisp)
• 200 g Cabbage (Finely shredded for salad)
• 1 tsp Caraway Seeds (Adds traditional flavor to the cabbage salad (optional))
• 2 tbsp Medium‑Sharp Mustard (Spread on both sides of the toasted bread)
• 2 tbsp Fried Onions (Röstzwiebeln) (Crispy fried onions for crunch)
• 1 tbsp Vegetable Oil (For pan‑frying the sausage pieces)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the cabbage salad

   Finely shred the cabbage, place it in a mixing bowl, add the caraway seeds, a pinch of salt and pepper, and toss lightly. Set aside.

   Time: PT5M

2. Slice the sausages

   Using a chef's knife, halve each bratwurst lengthwise, then cut the halves into bite‑size pieces about 2 cm long.

   Time: PT3M

3. Toast the bread

   Pre‑heat the oven to 200°C. Place the split baguette pieces on a baking sheet and bake for 5 minutes, or until the crust is golden and crisp.

   Time: PT5M

   Temperature: 200°C

4. Pan‑fry the sausage pieces

   Heat the skillet over medium heat, add the vegetable oil, then add the sausage pieces. Cook, stirring occasionally, for about 7 minutes until they are nicely browned and heated through.

   Time: PT7M

   Temperature: medium heat

5. Assemble the Frankendöner

   Spread mustard on both sides of each toasted baguette half. Layer the fried sausage pieces, top with the cabbage‑caraway salad, and finish with a sprinkle of fried onions.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

28 g

Carbohydrates

55 g

Fat

32 g

Fiber

4 g