Ingredients
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1 tablespoon olive oil
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4 kransky sausages, scored
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4 hot dog buns, warmed, buttered
Carrot & celeriac remoulade
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200g carrots, peeled, cut into thin matchsticks
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300g celeriac, trimmed, peeled, cut into thin matchsticks
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125g (1/2 cup) whole egg mayonnaise
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1 tablespoon apple cider vinegar
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2 teaspoons extra-strong Dijon mustard, plus extra, to serve
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1/3 cup fresh continental parsley leaves
Method
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1For 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.
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2Heat 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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