Ananda hot dog with sauerkraut and rum BBQ sauce on a pretzel bun with creamy potato celery salad

Cook time: 30 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Red potatoes
Couple
All
Family
All
Onion
Couple
1
Family
2
Ananda sausages
Couple
2
Family
4
Potato salad dressing
Couple
1 pottle
Family
1 pottle
Celery
Couple
1/4 bunch
Family
1/2 bunch
Pretzel buns
Couple
2
Family
4
Sauerkraut
Couple
1 pottle
Family
1 pottle
Rum BBQ sauce
Couple
1 pottle
Family
1 pottle

Ananda sausages were named the 2020 New Zealand vegan sausage of the year. Enjoy!

Instructions

1

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.

2

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.

3

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.

4

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



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.