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Method

  • Hotdog sausages - lamb 10.0 x
  • Hotdog buns 10.0 x
  • Horseradish sauce 400.0 g
  • Dill pickles, sliced 300.0 g
  • Sauerkraut 500.0 g
  • Dill, to garnish
  1. Method

    • Grill the sausage.
    • Grill and cut the roll, before spreading Horseradish Sauce on both sides.
    • Line dill pickles on one side of the roll and the coleslaw on the other.
    • Lay the sausage in the middle.