Franconian pig

Ingredients for 2 servings:

• 200 g sauerkraut, pre-cooked
• 3 tbsp butter
• salt and pepper
• Sugar
• 1 bay leaf
• 3 juniper berries
• some caraway, whole
• 300 ml apple juice
• 200 g onion(s)
• 1 sprig(s) tarragon
• 4 tbsp mayonnaise
• 2 tbsp coarse mustard
• 1 tsp horseradish
• 2 tbsp sunflower oil
• 6 sausages (Nuremberg sausages)
• 2 pretzel rolls
• ½ pointed pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Movie burger based on the cult film “Frankenstein”

Drain the sauerkraut. Heat 1 tablespoon of butter in a saucepan. Add the sauerkraut and sauté briefly. Add 2 tablespoons of sugar and caramelize lightly. Season with salt and pepper, add the bay leaf, caraway seeds, and juniper berries. Top up with apple juice and simmer over medium heat for about 20 minutes. Meanwhile, finely slice the onions. Heat the remaining butter in a pan and add the onions over medium heat, stirring occasionally, until golden brown, about 10-15 minutes. Season with salt, pepper, and a pinch of sugar. Pick the tarragon leaves, roughly chop them, and add them to the mayonnaise. Mix in the mustard and horseradish and season with salt and pepper. Slice the bell peppers into rings. Heat the oil in a pan. Fry the sausages until crispy on all sides. Halve the pretzel rolls horizontally and bake in the preheated oven. Spread mayonnaise and sauerkraut on the bottom halves of the buns. Top with the bell peppers, sausages, and onions. Finish with the bun lids.