Sauerkraut hot dogs with spiced shallots

Sauerkraut hot dogs with spiced shallots
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Perfect for chilly evenings and bonfires, the old-school hot dog is lifted to a higher level with tangy sauerkraut, crispy shallots and toasted whole spices.

Top these dogs with homemade kale and carrot sauerkraut.

Nutrition: Per hot dog

Calories
322kcals
Fat
13g (3.8g saturated)
Protein
12g
Carbohydrates
39g (7.8g sugars)
Fibre
2.7g
Salt
2g
Calories
322kcals
Fat
13g (3.8g saturated)
Protein
12g
Carbohydrates
39g (7.8g sugars)
Fibre
2.7g
Salt
2g

Ingredients

  • ½ tsp fennel seeds
  •  ½ tsp coriander seeds
  • ½ tsp nigella seeds
  •  ½ tsp cumin seeds
  •  ½ tsp sesame seeds
  • Vegetable oil to fry
  • 4 banana shallots, finely sliced into rounds
  • 4 outdoor-reared frankfurters
  • 4 hot dog rolls
  • 150g kale and carrot sauerkraut (or your favourite sauerkraut)
  • 8 cornichons, cut into thick slices
  • American-style mustard

Method

  1. Put a medium saucepan over a medium heat. Add all the spices and toast for a minute or two until fragrant. Tip into a bowl, return the pan to the heat and add 2cm oil. Test when it’s ready by dropping in a small piece of shallot – you want it to sizzle. When it’s ready, add the shallots and cook, stirring regularly with a slotted spoon, for about 5 minutes until golden. Scoop out with the slotted spoon onto a sheet of kitchen paper to drain. After a minute add the shallots to the bowl of spices with a pinch of salt and toss together. Meanwhile, heat the frankfurters according to the packet instructions.
  2. Split open the rolls and divide the sauerkraut among them. Top with a frankfurter, then sprinkle with the cornichons. Squeeze over as much mustard as required, then top with the spiced crispy shallots.

Recipe By

Emily Gussin

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