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Kransky with carrot and celeriac remoulade

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 4 kransky sausages, scored
  • 4 hot dog buns, warmed, buttered

Carrot & celeriac remoulade

  • 200g carrots, peeled, cut into thin matchsticks
  • 300g celeriac, trimmed, peeled, cut into thin matchsticks
  • 125g (1/2 cup) whole egg mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons extra-strong Dijon mustard, plus extra, to serve
  • 1/3 cup fresh continental parsley leaves


  • 1
    For the remoulade, place carrot and celeriac in a bowl. Place the mayonnaise, vinegar, and mustard in a bowl and stir to combine. Season with pepper. Fold through the carrot mixture. Cover and set aside for 20 minutes. Stir through the parsley and season.
  • 2
    Heat the oil in a large frying pan over medium-high heat. Cook the sausages, turning often, for 8 minutes or until cooked through. 3 Fill the rolls with a little remoulade, sausages and top with extra mustard.

Source: taste.com.au


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