Bavarian-style bratwurst hotdog topped with coleslaw

Ingredients for 4 servings:

• 12 Nuremberg bratwursts
• 4 rolls
• ¼ head of red cabbage
• 100 g bacon, diced
• 4 tbsp sunflower oil
• 2 tbsp balsamic vinegar, lighter
• 2 oranges
• 2 tsp mustard, medium hot
• 1 tbsp honey, liquid
• 2 m.-sized onion(s)
• 1 tbsp, heaped sugar
• some water
• salt and pepper
• ½ bunch parsley
• 2 m.-sized pickle(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the coleslaw, clean and destemmed cabbage and cut it into thin strips or slice it. Dice one orange finely; it’s best to fillet the orange and chop the fillets finely. Fry the bacon cubes slowly in a pan without any additional fat until crispy. Add the cabbage and orange cubes to the pan and mix everything with the oil and vinegar. Let it sit in a bowl for half an hour. For the orange and mustard sauce, squeeze the juice from the other orange. Mix the juice with the mustard and honey. For the caramelized onion rings, mix the sugar with a little water and add it to a non-stick pan. Slice the onions into thin rings and fry them slowly in the pan with the sugar syrup until golden brown. Season with salt to taste. Halve the bread rolls and toast them cut-side down in a pan. Set aside. Cut the gherkins into strips and finely chop the parsley. Fry the 12 sausages in a pan until nicely browned. For a small snack, 8 sausages are enough. To serve, spread the coleslaw on the rolls. Top with the cucumber strips and chopped parsley, then place three Nuremberg sausages on top of each roll. Then top with the caramelized onions and the orange-mustard sauce, to taste. Place the lid on top and, if desired, flatten it to fit the treat in your mouth. Enjoy with a cold beer.