Hot dogs with sauerkraut and crispy fried onions

Hot dogs with sauerkraut and crispy fried onions

Take the hot dog up a notch with this winning combination of brioche buns, pork sausages, spiced crispy onions and sauerkraut.

Hot dogs with sauerkraut and crispy fried onions

Have you seen our merguez sausage baguettes with roast potatoes and aioli?

  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

Take the hot dog up a notch with this winning combination of brioche buns, pork sausages, spiced crispy onions and sauerkraut.

Have you seen our merguez sausage baguettes with roast potatoes and aioli?

Nutrition: per serving

Calories
656kcals
Fat
41g (12.7g saturated)
Protein
31.6g
Carbohydrates
38.1g (10.3g sugars)
Fibre
3.9g
Salt
2.3g

Ingredients

  • 4 British outdoor-reared pork sausages
  • Olive oil for frying
  • 1 red onion, sliced into rings
  • 2 tbsp plain flour
  • 1 tsp yellow mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 2 brioche hot dog rolls
  • 4 tbsp readymade sauerkraut from a jar (we used RAW Fresh Organic Sauerkraut from Ocado)
  • Green salad leaves, cornichons and dijon mustard to serve
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Method

  1. Heat the grill to medium-high and cook the sausages, turning regularly, for 15-20 minutes until browned and cooked through.
  2. Meanwhile, pour 1cm olive oil in a deep frying pan over a medium-high heat. Toss the onion in a mixing bowl with the plain flour and salt and pepper. Put all the spice seeds in the frying pan with the oil and fry until they start to pop and colour, then add the floured onions to the pan and fry, stirring from time to time, for 15 minutes until deep brown and crisp. Drain on kitchen paper.
  3. Cut the hot dog rolls lengthways almost all the way through, then toast under the grill for a few minutes. Fill with sauerkraut and 2 sausages each. Pile on the crispy onions (and any spice seeds), then serve with salad, cornichons and dijon mustard.

Nutrition

Calories
656kcals
Fat
41g (12.7g saturated)
Protein
31.6g
Carbohydrates
38.1g (10.3g sugars)
Fibre
3.9g
Salt
2.3g

delicious. tips

  1. Fry the onions 1-2 days ahead and chill in an airtight container.

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