TIP: Crème fraîche and beer marinade mixture can be produced in advance for a week`s supply.
10 Pretzel Sandwich Roll, fully baked, art. 458
300 g crème fraîche
50 g Kulmbacher Beer
400 g sauerkraut
100 g rashers of bacon
900 g bratwurst
100 g grated cheese
1. Slice into the pretzel bread roll from the top without cutting through. Spread beer marinade and crème fraîche on both si-
des. Fill with sauerkraut and crispy fried bacon rashers.
2. Fry the bratwurst until brown and leave to cool before placing on the bread roll. Sprinkle with majoram and a little grated
cheese. Heat in the oven until cheese has melted.