![]() ![]() Mix the mayonnaise with the gochujang and the chopped pickles. I like mine nicely browned on the outside but not too charred.ģ. With that in mind, I’d just instruct you to cook the sausages to your liking. I tend to find sausages are a bit “how long is a piece of string” when it comes to cooking times, depending on the chubbiness of the sausage and the kind of barbecue or pan you’re using. ![]() Use tongs to stir well, then leave for half an hour or more, tossing occasionally.Ģ. Add a big pinch of salt, the pickle brine and vinegar. Use a mandoline, a food processor or a very sharp knife to shred the cabbage. ![]()
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