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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
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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.
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