Autumn sausage bun with sauerkraut & crispy onions
A toasted white bun piled with a flattened grilled sausage, quick-fried sauerkraut, mustard and crispy deep-fried red onion rings.
What you need
How Maurice does it
- 1
Slice the red onion into very thin rings using a mandoline or sharp knife.
- 2
Toss the onion rings with the cornstarch and flour until lightly coated.
- 3
Deep-fry the coated onions in hot oil in a pan for a maximum of 3 minutes until crispy — not too long or they turn bitter. Remove and set aside.
- 4
Cut the sausages open on one side and fold them open so they lie flat.
- 5
Grill the flattened sausages on both sides until cooked through.
- 6
Briefly fry the sauerkraut in a pan for about 4 minutes.
- 7
Toast the buns in the pan until lightly golden.
- 8
Spread the buns with mustard, then pile on the sauerkraut, the grilled sausage and the crispy fried onions. Close the buns and serve.
More from the archive
Same cuisine, different dish.
