|750 ml||cabbage — shredded|
|1/2||medium onion — thinly sliced|
|125 ml||vinegar — apple cider|
|125 ml||windhoek lager|
|5 ml||cumin — seeds|
|100 g||readymade spaetzle|
|4||bacon — streaky, slices|
|4||sausages — bockwurst|
|4||long pretzel rolls|
|60 ml||german mustard|
|60 ml||sour cream|
|1/4||red onion — finely chopped|
Heat the oil in a saucepan over medium heat. Add the cabbage and onions, cover with a lid and cook, 10 minutes. Stir in the apple cider vinegar, Windhoek lager, sugar, cumin seeds and salt and simmer, 15 minutes or until most of the liquid has cooked away.
Heat the butter in a pan over medium heat; add the spaetzle and fry until golden and crisp, 4-5 minutes. Season to taste.
Heat a splash of olive oil in a pan over medium heat. Wrap a slice of bacon around each sausage and fry until charred and cooked through, 3-4 minutes.
Split open the pretzel rolls and spread each with some mustard, add the sausages and some sauerkraut on top. Add a dollop of sour cream to each and finish each hotdog off with a sprinkling of the crisp spaetzle and chopped red onions. Serve with Windhoek beer.
TIP: Readymade sauerkraut and pretzel rolls are available from most supermarkets and can easily be used instead of the homemade version, if preferred.
TIP: Readymade spaetzle is available from German delis. If unavailable, replace it with some crushed up salted potato chips or simply omit.
In partnership with Windhoek.