American style hot dogs from Claire Thomson.
Ingredients
- For the dressing:
- 2 good-sized gherkins drained and finely diced
- 2 tbsp tomato ketchup
- 60 g full-fat mayonnaise around 4 tbsp
- ½ small white onion or 1 larger shallot peeled and very finely diced
- 2 tbsp horseradish sauce
- 1 tbsp Dijon or yellow mustard
- To assemble
- 4 good-sized pork sausages or use vegan/vegetarian alternatives
- 200 g sauerkraut drained
- 100 g emmantal, gruyere or cheddar cheese , thinly sliced
- 4 hot dog buns split down the middle
Servings:
Instructions
- Mix all of the dressing ingredients together in a bowl and season well to taste. Put to one side.
- With the barbecue ready to cook on, grill the sausages until cooked, around eight to 12 minutes depending on size.
- Set a frying pan over the hot barbecue grill bars and fry the sauerkraut until it is browning in places, well caramelised and hot through; around three to five minutes should do.
- Remove from the heat and keep warm in the pan.
- Add some of the sliced cheese and a cooked sausage to each hot dog bun then top with the fried sauerkraut and a good amount of the dressing to serve.
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