Squeeze the sauerkraut with your hands. It should be as dry as possible so that the tortillas do not become soggy. Drain the red cabbage through a strainer.
Grill or pan-fry the sausages to the desired level of brownness.
Ingredients: sauerkraut, red cabbage, sausages
Spread the tortillas flat on the table. For the Sauerkraut lollipops, mix the mustard with the BBQ sauce.
Now spread around 2/3 of the surface of the tortillas with the sweet mustard (for the Red Cabbage lollipops) or the mustard BBQ-sauces mixture (for the Sauerkraut lollipops).
Ingredients: tortillas, mustard, BBQ sauce
The Mildessa sauerkraut & red cabbage
Then spread the sauerkraut or the red cabbage evenly over the top of the sauce on the tortillas.
Ingredients: sauerkraut, mustard, red cabbage
Place the fried or grilled sausage in the lower third of the prepared tortilla and roll the tortilla up tightly.
Ingredients: sausages, tortilla
Place the rolled tortillas with the overlapping side facing downwards onto indirect heat at about 160-180 degrees Celsius under a grill and heat for about 15 minutes.
If there is no grill at hand, this works just as well in the oven. This is the best way to set 160 degrees of airflow.
Take the tortilla rolls from the grill or from the oven and insert several shashlik skewers at a uniform distance. Cut it into pieces with a sharp knife.
Place the lollipop into a bun, brush the top with BBQ sauce or mustard and garnish with fried onions, crumbled tortilla chips or cornflakes.
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8 flour tortillas
8 white sausages
100ml BBQ sauce
100ml hot mustard
100ml mustard bavarian style
200g Hengstenberg Red Cabbage
200g Hengstenberg Sauerkraut Bavarian Style
4 tbsp roasted onions to garnish
4 tbsp cornflakes to garnish