- Time: Preparation : 5 minutes Cooking : 15 minutes
- Servings: 4
- Complexity: Easy
500 g (2 cups) cuminflavoured sauerkraut
50 ml (about 3 tbsp) white wine
15 ml (1tbsp) olive oil
4 lamb merguez sausages
1 loaf baguette bread
Strong mustard, to taste
1- In a heavy bottom pan, combine the sauerkraut with the white wine, cover and simmer over low heat for about 15 minutes.
2- Fry the sausages in a skillet with a little oil over medium heat for about 10 minutes.
3- Toast the baguette bread in the oven for a few minutes to make it crispy. Slice it lengthwise and cut it to make four sandwiches. Add strong mustard, to taste. Drain the sauerkraut well and spread a nice quantity of it on the bread. Add a merguez sausage, and garnish with dill pickles.
4- Serve with a crisp green salad and a delicious local microbrewery beer.