Atlas Masterclass

Cheese kransky, curry wurst sauce with onion, cabbage & apple salad, pretzel

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS‭:‬

Cheese kransky (use all)

Curry wurst sauce (use all)

Red cabbage (½ supplied)

Apple (½ supplied)

White onion (½ supplied)

Parsley (use all)

Lemon (½ supplied)

Pretzel (half per person)

 

WHAT YOU’LL NEED‭:‬ Medium sized saucepan, medium sized frying pan or char grill, chopping board, knife

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Dairy, gluten, yeast, wheat

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Preheat oven to 180 degree fan forced.

2. Cook the sausage and the onion: Preheat a char grill pan (or frying pan or barbecue). Roughly cut the onions into large chunks. Combine the onions and sausages in a bowl with a little oil then place in the pan over low to medium heat. Cook  for 5 minutes or until the onions are charred. Cook the sausages for 10 minutes or until warmed through.

3. Prepare the salad: Slice the apples and cabbage thinly. Heat a splash of oil in a medium frying pan over medium heat. Cook the apples and cabbage for 2 minutes or until slightly softened. Add the charred onions. Remove from the pan. Roughly chop the parsley. Combine all the ingredients with a squeeze of lemon.

4. Heat the pretzel: Place in the preheated oven for 3 minutes.

5. To serve: Spread the curry sauce on serving plates, top with the sausages. Serve the salad and the pretzel on the side.

For downloadable pdf version, click here.