Bacon Frankfurter Shawarma
Remember, remember… the 5th of November
Remember, remember… the 5th of November is coming up and this year, dinner and fireworks can be enjoyed at once!
The traditional potatoes wrapped in foil and sausages cooked over the flame of bonfires took a turn towards a really easy to-go alternative. The delicious crispy salads, the freshness of the veggies, the savory sausage filled with bits of bacon and the crunchy hot chips.
All brought together by amazing sauces and wrapped tightly in a mixed herb tortilla make for the perfect hot dinner while you are out in town looking at the fireworks and bonfires.
This recipe use The Sausage Man Krakauer Bacon Frankfurter. To spice it up, try The Sausage Man Chilli Beef Giant Frankfurter – the milder version with delicious beef flavour voud be The Sausage Man Vienna Beef Frankfurter.
Makes: 8 servings
4 Krakauer Bacon Frankfurters
8 herb tortillas
1 small cabbage
Salt and pepper
2 tsp Olive oil
2 tsp Apple Cider vinegar
300 g sour cream
15 g garlic powder
½ red onion
3 sour pickle gherkins + 2 tbsp of the pickle water
16 medium potatoes
Oil for frying
2 tbsp suet
1 tsp turmeric
1 ½ tsp paprika
2 tsp spicy buffalo wing spice
- Defrost the sausages in a pot of lukewarm water.
- Peel the potatoes, cut them in wedges and rinse them in cold water.
- Pour frying oil in a pot and heat it up on medium to high heat. For a crispy outside and more flavour, add 2 tbsp of suet to the oil.
- Meanwhile, drain the potato wedges of water and once the oil is hot enough (putting a drop of flour in it makes it bubble up), add the potatoes and fry them until golden.
- Cut the cabbage in half and remove the core. Finely shred the cabbage. Place it in a large bowl, add 1 tsp of salt and rub the cabbage strips for 2 minutes to soften them.
- Peel and grate the carrot on the fine side of the grater. Add it to the cabbage along with 2 tsp of vinegar and 2 tsp of oil. Mix thoroughly and then season with salt and pepper to taste. Add 1 tbsp of sour cream and set aside the salad in the fridge.
- Peel and chop the red onion and tomatoes. Slice the pickles thinly and add them all in a bowl with 2 tbsp of the pickle water. Set it aside in the fridge.
- For the garlic sauce, to the remaining sour cream add the garlic powder, mixed herbs and season it with salt and pepper.
- Line a bowl with tin foil to help keep the chips warm.
- When the chips are done, remove them from the oil with a perforated serving spatula, removing as much excess oil as possible. Place them in the bowl and sprinkle the turmeric, paprika and spicy seasoning on top. Cover the bowl with a lid or a large plate and shake the chips around to ensure they get coated evenly with spices. You can replace the spices with just salt or with savory seasoning.
- In a griddle pan, add a few drops of oil and fry the sausages until they get a bit of colour. Slice them into thin slices and, just like with the chips, place them in tin foil to keep them warm.
- Wipe down the excess oil from the pan and place each tortilla on the pan for a few minutes to heat up and obtain nice grill marks.
- Try to fill up the tortillas about 1/3 just to ensure that they can be folded afterwards. Add the potatoes, sausage slices, cabbage salad, pickled vegetables, garlic sauce and mayo. You can add more sauces if you want (burger sauces, ketchup, brown sauce etc.). Fold the bottom of the tortilla over half the filling, then wrap the sides. To help it stay folded and keep it warm, wrap them in tin foil and they are ready to go!
We recommend serving it with your soft drink of choice. Especially carbonated drinks go well with it. As for desert, a Yorkshire Parkin or Bonfire Toffee will be a great treat.