German-Style Pork Sausage & Cabbage Roll
with Wedges & Gherkin Aioli
We are getting in touch with our German roots tonight, plating up a German-style pork sausage and pickled cabbage combo. With some stellar spiced wedges and gherkin aioli, this is one fine looking hot dog!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1 sachet
Crispy Shallots
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Gherkin Relish
4 piece
Pork, Garlic & Herb Sausages
(Contains: Gluten, Sulphites, Wheat; May be present: Gluten, Milk, Soy, Wheat.)
2
Hot Dog Bun
(Contains: Eggs, Gluten, Wheat, Milk, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 sachet
Nan's Special Seasoning
1 packet
Dill
2
Potato
2
Red Radish
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
½ tsp
sugar
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with Nan’s special seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, in a medium bowl, combine the salt, sugar and white wine vinegar. • Scrunch shredded cabbage mix in your hands, then add it to pickling liquid. Add enough water to just cover cabbage. Set aside.
• When wedges have 15 minutes remaining, thinly slice red radish and brown onion. • Roughly chop dill. • In a large frying pan, heat a small drizzle of olive oil over medium heat. Cook pork, garlic & herb sausages, turning occasionally, until browned and cooked through, 10-12 minutes. • In the last 5 minutes of cook time, add onion and a splash of water and cook, tossing occasionally, until browned.
• When sausages have 5 minutes remaining, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.
• Drain pickled cabbage and return to bowl. • Add red radish, dill and a drizzle of olive oil, tossing to combine. Season with pepper.
• In a small bowl, combine garlic aioli and gherkin relish. • Slice buns in half lengthways, three quarters of the way through. Spread with gherkin aioli. Fill with pork sausages and pickled cabbage. • Sprinkle over crispy shallots. • Serve with wedges and any remaining gherkin aioli and pickled cabbage. Enjoy!
