Plan*t chorizo hot dog with sassy sauerkraut and rum BBQ sauce with creamy potato celery salad

Cut the potatoes in half minutes cook in salted boiling water for about 20 minutes or until fully cooked. Strain and set aside.

Get a small frypan hot with a splash of oil. Peel and slice the onion. Add the onion to the pan and reduce the heat, then add a pinch of salt, and cook for 10 to 12 minutes until well cooked down and golden.

Remove the leaves from the celery and finely dice the stalks into 1 cm cubes. Place in a bowl.

Once the potatoes are cooked, cook the sausages.

In a fry pan on medium heat, add a little oil and gently cook the sausages, turning regularly until golden and heated through.

Turn the oven on to grill.

Cut the potatoes in bite sized pieces. Mix the potatoes with three quarters of the potato salad dressing, diced celery and a pinch of salt, taste and add more dressing or salt, as needed.

Cut the pretzel buns in half and gently warm under the grill.

Serve the sausage in buns, topped with caramelised onion, sauerkraut and BBQ sauce with potato salad on the side.