Christmas market platter recipe
Create a Christmas market vibe with a spread to feed a crowd without busting the budget! Sweet, salty, sour and tangy, this German-inspired spread is a great way to whet your guests' appetites.
See method- Serves 6
- 30 mins to prepare
- 549 calories / serving
Ingredients
- 150g pot soured cream
- 200g sauerkraut, plus 2 tsp liquid
- 1 whole cucumber, ½ peeled and finely sliced
- 3 tsp vegetable oil
- 100g spring onions, thinly sliced
- 6-pack bratwurst sausages
- 2 tbsp wholegrain mustard
- 50g maple bacon pretzels, to serve
- 6 slices rye bread, to serve
- 12 slices German salami, to serve
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Shop ingredientsEach serving contains
- Energy
- 2285kJ 549.0kcal
- Fat
- 36g
- Saturates
- 13g
- Salt
- 4.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 29.9gProtein 22.6gFibre 6.6g
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Method
- In a large bowl, mix 50g soured cream with 2 tsp sauerkraut liquid; season with black pepper. Toss the sliced cucumber in the soured cream, then transfer to a serving bowl and chill up to 2 hrs ahead.
- Set aside 1 tbsp green spring onion slices. Heat 2 tsp vegetable oil in a frying pan and fry the remaining spring onions over a medium-high heat for 5 mins or until well browned. Set aside.
- Gently fry the sausages in the pan over a medium heat (adding 1 tsp oil if the pan is dry) for 15 mins until golden. Transfer to a plate and slice.
- Put the remaining soured cream in a bowl and stir in 1 tbsp mustard and the fried spring onions. Spoon the sauerkraut into another bowl.
- Scatter the reserved spring onion greens over the cucumber salad and cut the remaining cucumber into batons. Serve everything together with the pretzels, rye bread and salami.
- Tip: You can use a hotter mustard, like Dijon, on the side to contrast the mellow soured cream.
- See more Christmas recipes
