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TRY A Windhoek Lager gourmet hot dog made with bratwurst and sauerkraut.


½ teaspoon of caraway seeds

One teaspoon of corn starch dissolved in water

Two tablespoons of finely chopped celery

Three tablespoons olive oil

Two tablespoons of canola oil

Six to eight bratwurst sausages

One 330ml bottle of Windhoek Lager

One tablespoon brown sugar

Two teaspoon salt

Two teaspoons mustard powder

One teaspoon onion powder

Two tins sauerkraut (400g each)

Two handfuls of chopped fresh parsley

Two crusty French loaves (long ones) – cut into four pieces


  • Crush and grind the celery, caraway seeds, smoked salt, mustard powder, onion powder, olive oil, and sugar in a mortar and pestle until you have a paste.
  • Place this paste into a large pan over a medium heat.
  • Pan-fry bratwurst in the paste for about three minutes and then pour in the beer.
  • Simmer for about 12 minutes, then remove the bratwursts and set aside.
  • Carry on simmering the liquid and add the sauerkraut.
  • Reduce the liquid for approximately 10 minutes.
  • To thicken the sauce add the dissolved corn starch to the sauerkraut and sauce.
  • Heat another pan to a high heat with canola oil, add bratwurst and flash fry until browned.
  • Cut your French loaf in sections. Place each bratwurst on each sectioned loaf, generously put on sauerkraut and sauce, and finally add a sprinkle of fresh parsley.

Recipes prepared by Chef Peter Ayub. For more information visit

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