4 cheesy kransky sausages
300 g sauerkraut
4 soft, long white bread rolls
60 g Japanese mayonnaise
2 tablespoons dijon mustard
60 ml German currywurst sauce, or tomato sauce mixed with 1 teaspoon mild curry powder
125 g cheddar cheese, grated
Heat a chargrill pan (or your barbecue) over low–medium heat, cook the sausages for
about 15 minutes, being careful not to split them, add the sauerkraut to the same pan and heat through for 5 minutes.
Slice the buns open and toast them.
Divide half the sauerkraut between the buns, place the sausages on top and layer on
the remaining sauerkraut.
In a bowl, combine the mayonnaise with the mustard, squeeze the currywurst sauce and mustard mayonnaise over each roll, then sprinkle with the cheese.
Place under a hot grill for 5 minutes, or until the cheese melts.
Tuck in and wash it down with a nice German beer.