• 4 Sunbake Hotdog Rolls
  • 4 German sausages
  • 80 ml German mustard
  • 160 ml Sauerkraut
  • Jalapeno slices to taste


Cut the hotdog rolls down the middle, from top to bottom, but take care not to cut in two. Cook the sausages according to the packaging suggestion. Fill each roll with sauerkraut and sliced jalapeno, placing the heated sausage on top of this. Now drizzle with mustard and serve.