Sauerkraut hot dogs with spiced shallots

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.