Duck Teriyaki with Asparagus
Teriyaki is not restricted to grilling or barbecuing - try it pan fried or sauteed.
4 cheesy Kransky sausages
4 soft, long white bread rolls
60g Japanese mayonnaise
2 Tbs Dijon mustard
60mL German currywurst sauce, or tomato sauce mixed with 1 tsp mild curry powder
125g cheddar cheese, grated
Heat a char-grill pan (or your barbeque) 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.