Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the vinegar, sugar and salt to the boil in a pan. Add the radish, onion, jalapeños, garlic and mustard seed, simmer for approx. 10 mins., stirring occasionally. Leave the relish to cool.
Grill the sausages on all sides over/on a medium heat (approx. 200°C) for approx. 5 mins., cut the buns in half lengthwise and grill alongside for approx. 2 mins.
Combine the crème fraîche and honey mustard. Cut open the buns lengthwise, spread the sauce over the cut surfaces. Fill the buns with the cucumber, sausage, micro greens and relish.
|Shelf life:||Cover the relish and keep in the fridge for up to 5 days.|
|Tip:||To speed things up, blitz the radish, onion and jalapeños in the food processor.|
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