PRETZEL DOG
Yield Portion Size
1 cup |
Granny Smith apples, julienned
|
1/2 cup |
Sauerkraut
|
3 tbsp |
Apple cider vinegar
|
3 tbsp |
Whole grain mustard with horseradish
|
1/4 cup |
Mayonnaise
|
1 |
Pretzel roll
|
12 oz |
Ale beer
|
1 | |
2 oz |
Apple & Sauerkraut Salad (see recipe)
|
2 oz |
Aged Cheddar cheese, shredded
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 471 mg | 47% |
Carbohydrate | 38 g | 13% |
Cholesterol | 113 mg | 38% |
Total Fat | 54 g | 83% |
Iron | 4 mg | 20% |
Potassium | 191 mg | 0% |
Calories | 763 kcal | 38% |
Sodium | 1723 mg | 72% |
Protein | 31 g | 62% |
Polyunsaturated Fat | 5 g | 25% |
Saturated Fat | 24 g | 121% |
Sugars | 4 g | 0% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 3 mg | 6% |
Vitamin A | 605 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make APPLE & SAUERKRAUT SALAD: Julienne apples and place into a mixing bowl. Add remaining salad ingredients and mix well. Set aside.
-
Step 2
Make SANDWICH: With bread knife, cut pretzel roll in half, leaving a hinge in tact. Bring beer to a boil, add frank and cook until frank reaches 145°F.
-
Step 3
Top roll with beer-boiled frank, Apple & Sauerkraut Salad, and shredded Cheddar cheese. Place sandwich in oven until the cheese is completely melted, then serve.
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