Sauerkraut wrap with Nürnberger sausages
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 1 TABLESPOON Oil
- 12 Nuremberger rib steak sausages
- 100 g Schmand
- 1 TABLESPOON frozen parsley
- 2 TABLESPOONS Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 medium onion
- 1 can(s) (850 ml) Sauerkraut
- 1 TEASPOON Cumin seed
- 1 pack of Tortillas de blé (8 pièces à 20 cm Ø)
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp wooden skewers
Directions
- 1
Heat the oil in a pan. Fry the sausages for 5-6 minutes.
- 2
Mix sour cream, frozen parsley and lime juice. Season with salt and pepper.
- 3
Peel and chop the onion. Take out the sausages. Sauté onion in hot frying fat. Stew the sauerkraut and cumin for about 10 minutes.
- 4
In the meantime, fry the tortillas one after the other in a second pan without fat for about 1/2 minute on each side.
- 5
Halve the sausages, add to the sauerkraut and warm up briefly. Season everything with salt and cayenne pepper. Fill tortillas with sausages and sauerkraut, roll them up and pin them with wooden skewers. Add the Schmanddip.
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