Taste.com.au – September 2019

danishpolser

makes4 |prep 10 mins|cooking 15 mins

1 largebrownonion

125ml(^1 ⁄ 2 cup)oliveoil

4 softbreadrolls

4 smokedGermansausages

2 thickdillcucumbers,thinlysliced

Sweetgherkins,to serve (optional)

remoulade

100gwhitecabbage,

finely shredded

2 thickdillcucumbers,

finelychopped

125g(^1 ⁄ 2 cup)whole

eggmayonnaise

2 tspwholegrain

mustard

1 tspcastersugar

2 tspfresh

lemon juice

1 Tomaketheremoulade,combinealltheingredientsin a bowl.

2 Thinlyslicethree-quartersoftheonionandfinelychopthe

remaining.Heattheoilin a smallfryingpanovermedium-highheat.

Addtheslicedonionandcook,stirring,for5-8minutesoruntil

goldenandcrisp.Usea slottedspoontotransfer the onion to

a platelinedwithpapertoweltodrain.

3 Meanwhile,heata barbecuegrillorchargrillpanonmedium-low.

Slicetherollsdownthecentre,makingsurenottocutalltheway

through.Opentherollsslightly,beingcarefulnottobreakin half.

Grill,cut-sidedown,for3-5minutesoruntiltoasted.Transferto

a board.Grillthesausages,turning occasionally, for 10 minutes

oruntilcookedthrough.

4 Placea sausagein eachroll.Topwithfriedonion,dillcucumber,

remouladeandchoppedonion.Servewithgherkins,if using.

PERSERVE • 20.8gprotein• 61.6gfat (13.9g saturated fat) • 43g carb

• 3.4g dietary fibre• 778 Cals (3250kJ)

64 taste magazineSeptember 2019