Home > Bonfire Night recipes > Sauerkraut hot dogs with spiced shallots

Sauerkraut hot dogs with spiced shallots

Name: Sauerkraut hot dogs with spiced shallots
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Cuisine: German recipes
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 https://www.deliciousmagazine.co.uk/recipes/smoky-kale-and-carrot-sauerkraut/kale and carrot sauerkraut (or your favourite sauerkraut); 8 cornichons, cut into thick slices; American-style mustard

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Oct 23
Updated: 18 Mar 24

Sauerkraut hot dogs with spiced shallots

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.

Easy
October 2023

Test kitchen approved

Serves 4
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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.