Ananda sausages were named the 2020 New Zealand vegan sausage of the year. Enjoy!
Ananda hot dog with sauerkraut and rum BBQ sauce on a pretzel bun with creamy potato celery salad
Cook time: 30 minutes
Bring a small pot of salted water to the boil.
Cut the potatoes in half and cook 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 into 1 cm cubes. Place in a bowl.
Once the potatoes are cooked, cook the sausages.
Remove the plastic case from each sausage. In a frypan on medium heat, add a little oil and gently cook the sausages, turning regularly until crispy and heated through.
Turn the oven on to grill.
Mix the cooked 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.