Pretzel Sticks
Sauerkraut	g
Caster Sugar	tsp
Pickles
Salt & Pepper to taste
Yellow Onion
All-Purpose Flour	g
Sunflower Oil	ml
Mustard	tsp
Sausages
Fresh Dill

1. Drain the sauerkraut and season in a bowl with salt, pepper, and sugar. Drain the pickles, dice finely and mix with the sauerkraut. Cover and let it steep for about 20 minutes.
2. In the meantime, peel the onion, cut it in half and cut into thin strips. Heat the oil in a saucepan over high heat. Add the flour in a bowl and toss to coat the onion all around. Fry them in the hot oil for about 3 minutes until crispy and golden brown. Remove the fried onions with a ladling and spread them on a kitchen paper to drain.
3. Heat up a grilling pan over medium-high heat. Grill the sausages in it for about 4 minutes, constantly turning.
4. Wash dill, shake dry, pluck leaves from the stem and chop finely. Cut a pretzel stick lengthwise and add the with mustard on the bottom sides. Spread the sauerkraut, sausages, and roasted onions on the pretzel sticks. Garnish with dill.

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