Loaded Dog with Nuremberg Bratwurst Slaw, Pickles & Crispy Onion

Preheat oven to 180°C. Heat a pan with a drizzle of oil over medium heat and add bratwurst sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over. Note: the bratwurst have been blanched and are already cooked, so you are just heating through.

Peel onion and slice into thick rings. Add oil to pan over medium-high heat. Toss the onion rings in a bowl with cornflour, salt and pepper. Add the spices to pan, fry until they start to pop, about 1 minute. Add floured onion rings and fry, stirring occasionally, for about 15 minutes until golden and crisp. Remove and drain on paper towel. Set aside.

Tip! Add enough oil to cover the base of the pan well.

In a bowl combine coleslaw veg with mayonnaise and toss well. Season slaw with salt and pepper to taste. Thinly slice pickles lengthways and set aside.

To freshen up the hot dog buns, spray with a little water. Place the hot dog buns on a lined baking tray and put them in the oven for 5 minutes. Remove from the oven and let them cool. The buns should be just right.

Tip! Freeze the bread rolls until required or like all preservative free bread, similar to what we send, can be refreshed by quickly spraying it with water and warming in the oven.

Slice hot dog buns lengthways down the centre, being careful not to cut all the way through. Spread Dijon mustard inside (to taste) and fill with slaw, top with sausage, grated cheese and crispy onions. Enjoy!

Preheat oven to 180°C. Heat a pan with a drizzle of oil over medium heat and add bratwurst sausages. Cover with a lid (or foil) and cook for 10 minutes, turning occasionally to brown all over. Note: the bratwurst have been blanched and are already cooked, so you are just heating through.

Peel onion and slice into thick rings. Add oil to pan over medium-high heat. Toss the onion rings in a bowl with cornflour, salt and pepper. Add the spices to pan, fry until they start to pop, about 1 minute. Add floured onion rings and fry, stirring occasionally, for about 15 minutes until golden and crisp. Remove and drain on paper towel. Set aside.

Tip! Add enough oil to cover the base of the pan well.

In a bowl combine coleslaw veg with mayonnaise and toss well. Season slaw with salt and pepper to taste. Thinly slice pickles lengthways and set aside.

To freshen up the hot dog buns, spray with a little water. Place the hot dog buns on a lined baking tray and put them in the oven for 5 minutes. Remove from the oven and let them cool. The buns should be just right.

Tip! Freeze the bread rolls until required or like all preservative free bread, similar to what we send, can be refreshed by quickly spraying it with water and warming in the oven.

Slice hot dog buns lengthways down the centre, being careful not to cut all the way through. Spread Dijon mustard inside (to taste) and fill with slaw, top with sausage, grated cheese and crispy onions. Enjoy!