Danish polser
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Loading... - Kathrine Palmer
- 06 Jan 2022
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12 Ingredients
1 large brown onion
125ml (1/2 cup) olive oil
4 soft bread rolls
4 smoked German sausages
2 thick dill cucumbers, thinly sliced
Sweet gherkins, to serve
Remoulade
100g white cabbage, finely shredded
2 thick dill cucumbers, finely chopped
125g (1/2 cup) whole egg mayonnaise
2 tsp wholegrain mustard
1 tsp caster sugar
2 tsp fresh lemon juice
Method Steps
Step 1
To make the remoulade, combine all the ingredients in a bowl.
Step 2
Thinly slice three-quarters of the onion and finely chop the remaining. Heat the oil in a small frying pan over medium-high heat. Add the sliced onion and cook, stirring, for 5-8 minutes or until golden and crisp. Use a slotted spoon to transfer the onion to a plate lined with paper towel to drain.
Step 3
Meanwhile, heat a barbecue grill or chargrill pan on medium-low. Slice the rolls down the centre, making sure not to cut all the way through. Open the rolls slightly, being careful not to break in half. Grill, cut-side down, for 3-5 minutes or until toasted. Transfer to a board. Grill the sausages, turning occasionally, for 10 minutes or until cooked through. Read More…
