Growing up, I never thought I’d find true love—until I met Michelberger Kaesekrainer sausages nestled in a toasty pretzel bun, topped with a tangy mustard-ketchup sauce and a delightful crunch of pickles and onions. Let’s dive into what could be the ultimate sausage experience!
Creating recipes that meld tradition with a twist is something I love to do, and my version of Michelberger Kaesekrainer does just that. This dish is packed with flavor, thanks to juicy sausages, tangy sauerkraut, and spicy mustard.
I think my favorite part is the contrast between the crunchy pretzel bun and the tender, cheesy sausages.
Michelberger Kaesekrainer Recipe Ingredients
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Michelberger Kaesekrainer Recipe Ingredient Quantities
- 8 Michelberger Kaesekrainer sausages
- 2 tablespoons vegetable oil
- 4 tablespoons mustard (Dijon or spicy brown)
- 4 tablespoons ketchup
- 1 cup sauerkraut
- 4 pretzel buns or hot dog buns
- ½ cup pickled cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
How to Make this Michelberger Kaesekrainer Recipe
1. Set the grill or an ample skillet on a medium flame and pour in 2 tablespoons of vegetable oil.
2. Put the Kaesekrainer sausages from the Michelberger on the grill or in a skillet. Cook them for about 10-12 minutes, turning occasionally, until they are browned and warmed through.
3. As the sausages cook, cut the pretzel or hot dog buns just right, so they can be opened up. Toast the insides of the buns on your grill or in a skillet.
4. In a small bowl, mix the mustard and ketchup to make a sauce.
5. In a different bowl, combine the sauerkraut with a bit of salt and pepper to taste.
6. After the sausages are finished cooking, put one sausage in every toasted bun.
7. Cover each hotdog with a heaping spoonful of sauerkraut.
8. Sprinkle the mustard-ketchup sauce around the sauerkraut.
9. Include some slices of pickled cucumber and red onion on top to add crunch and flavor.
10. Garnish with fresh chopped parsley, and serve without delay. Thus, enjoy a tasty Michelberger Kaesekrainer!
Michelberger Kaesekrainer Recipe Equipment Needed
1. Grill or skillet
2. Medium-sized flame source (e.g., stovetop or grill burner)
3. Small bowl
4. Medium bowl
5. Knife
6. Cutting board
7. Spoon
8. Tongs
9. Measuring spoons
FAQ
- What is a Michelberger Kaesekrainer sausage?Kaesekrainer is a type of sausage from Austria. It is not the only one filled with cheese, but it is the most famous and the most sought after. The Kaesekrainer is juicy and flavorful, with melted cheese in the middle.
- What can I use as a substitute for pretzel buns?If pretzel buns are unavailable, regular hot dog buns or any sturdy roll that can contain the filling will work nicely.
- How should I cook the Kaesekrainer sausages?The sausages can be grilled, pan-fried, or even baked until they are satisfactorily browned and cooked all the way through.
- Can I prepare this recipe ahead of time?The sauerkraut, pickled cucumbers, and onion slices can be made ahead of time. But for the best flavor and texture, cook the sausages just before serving, so they’re hot and juicy.
- What kind of mustard works best?The flavors are complemented nicely by Dijon or spicy brown mustard, but you’re free to use any kind of mustard you’re fond of.
- Is there a vegetarian version of this recipe?You can use vegetarian sausages and leave out the cheese filling to make this recipe vegetarian.
- How do I store leftovers?Leftover sausages, buns, and toppings should be stored separately in airtight containers in the refrigerator. They can stay there for a maximum of 3 days. Afterward, they should be reheated before being put back together.
Michelberger Kaesekrainer Recipe Substitutions and Variations
Kaesekrainer sausages from Michelberger: Substitute with any sausages that are stuffed with cheese or are smoked.
Vegetable oil: Alternatives include olive oil or sunflower oil.
Mustard (Dijon or spicy brown): Use honey mustard or whole grain mustard for a different flavor.
Buns for pretzels or hot dogs: Use brioche buns or crusty French rolls.
Cucumbers in brine: Use pickles or gherkins as an alternative.
Pro Tips
1. Caramelize the Onions: For added depth of flavor, consider caramelizing the red onions before adding them to the hot dogs. Sauté them in a bit of butter or oil until they’re soft and golden brown.
2. Warm the Sauerkraut: Slightly warming the sauerkraut before adding it to the hot dogs can enhance its flavor and make it more enjoyable, especially in cooler weather.
3. Custom Sauce Variation: Add a splash of apple cider vinegar or a pinch of cayenne pepper to the mustard-ketchup sauce for an extra tangy or spicy kick.
4. Toast the Buns with Garlic Butter: For enhanced flavor, spread a little garlic butter inside the buns before toasting. This adds a savory, aromatic touch.
5. Add Cheese: To complement the Kaesekrainer sausages, melt a slice of Swiss cheese or Gruyère on top of the sausage before layering with the other toppings. This ties the flavors together nicely.
Michelberger Kaesekrainer Recipe
My favorite Michelberger Kaesekrainer Recipe
Equipment Needed:
1. Grill or skillet
2. Medium-sized flame source (e.g., stovetop or grill burner)
3. Small bowl
4. Medium bowl
5. Knife
6. Cutting board
7. Spoon
8. Tongs
9. Measuring spoons
Ingredients:
- 8 Michelberger Kaesekrainer sausages
- 2 tablespoons vegetable oil
- 4 tablespoons mustard (Dijon or spicy brown)
- 4 tablespoons ketchup
- 1 cup sauerkraut
- 4 pretzel buns or hot dog buns
- ½ cup pickled cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions:
1. Set the grill or an ample skillet on a medium flame and pour in 2 tablespoons of vegetable oil.
2. Put the Kaesekrainer sausages from the Michelberger on the grill or in a skillet. Cook them for about 10-12 minutes, turning occasionally, until they are browned and warmed through.
3. As the sausages cook, cut the pretzel or hot dog buns just right, so they can be opened up. Toast the insides of the buns on your grill or in a skillet.
4. In a small bowl, mix the mustard and ketchup to make a sauce.
5. In a different bowl, combine the sauerkraut with a bit of salt and pepper to taste.
6. After the sausages are finished cooking, put one sausage in every toasted bun.
7. Cover each hotdog with a heaping spoonful of sauerkraut.
8. Sprinkle the mustard-ketchup sauce around the sauerkraut.
9. Include some slices of pickled cucumber and red onion on top to add crunch and flavor.
10. Garnish with fresh chopped parsley, and serve without delay. Thus, enjoy a tasty Michelberger Kaesekrainer!
