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.
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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
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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.
Nutrition
- 322kcals Calories
- 13g (3.8g saturated) Fat
- 12g Protein
- 39g (7.8g sugars) Carbs
- 2.7g Fibre
- 2g Salt
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