Ingredients
- 8 tortillas
- 8 chipolata sausages (or any other sausages to your liking)
- 2 onions
- all-purpose flour
- 1/4th white cabbage
- 2 tablespoons mustard seeds
- 2 tablespoons sugar
- about 100 ml vinegar
- about 200 ml water
- pepper and salt to taste
- 1/4th cucumber
- chili sauce
- 1 lime
- neutral oil for frying
Kitchen equipment needed
- cutting board & chef’s knife
- small pan
- heavy bottomed pan for frying
- fine sieve
- skimmer
- paper kitchen towels
- large skillet
- optional: grill pan
- meat tongs
Preparation — 20 minutes
REMOVE the hard parts of the white cabbage and create very thin slices. HEAT water, vinegar, sugar and mustard seeds in a small pan. SEASON with pepper and salt and ADD the thinly sliced cabbage. Let it simmer for about 10 minutes.
RINSE the cucumber and divide into thin slices. DIVIDE the lime into wedged and set aside.
Meanwhile HEAT oil for frying the onions. PEEL the onions and divide into thin rings. Use your hands to make sure the rings aren’t sticking together. COAT them with flour and use a fine sieve to get rid of any excess flour. FRY the onion rings shortly in the oil and transfer them to paper kitchen towels to get rid of any excess oil and set them aside.
Finishing the tortillas with sausages, white cabbage and crispy onions — 10 minutes
HEAT a grill pan on medium-high heat and grill the sausages for a few minutes. You can grill the tortillas in a grill pan or in a large skillet.
DRAIN the white cabbage and divide them over the tortillas along with the sausages, cucumber slices and crispy onions. FINISH with parsley and chili sauce and serve with lime wedges. Enjoy!
Leave a Reply