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.

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).

Then spread the sauerkraut or the red cabbage evenly over the top of the sauce on the tortillas.

Place the fried or grilled sausage in the lower third of the prepared tortilla and roll the tortilla up tightly.

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.