4 buns or trade baker or 4 white puddings
4 Alsatian white sausages (Brotwurscht)
250 g cooked sauerkraut
4 cocktail tomatoes
80 g arugula
For horseradish sauce
250g cream cheese
1 tsp. grated horseradish (jar)
1 pinch ground cumin
salt pepper
Stages of preparation
1. For the sauce: whisk the cheese with horseradish, cumin, salt and pepper, keep cool.
2. For the filling: heat the steam sauerkraut. Cut the tomatoes into quarters. Grill sausages 3 to 4 minutes per side. Split them into 2 lengthwise.
3. To assemble: Cut the buns in 2 Toast them and garnish with horseradish sauce and tomato wedges. Place the half-sausage, sauerkraut and a little rocket. Ask hats and hold with a toothpick.
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