Hot dog with sauerkraut
Votes: 91
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 4 hot dogs
Complexity: easily
Quantity: 4 hot dogs
Hot dog with sauerkraut - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Hot dogs
- 4 good quality smoked cheese sausages
- 2 cups cabbage choucroute (see recipe below)
- 4 cut in half hot dog buns
Shukrut
- 110 g of bacon, cut into small pieces
- 1 cup of onion, sliced into rings
- 2 cups of good quality sauerkraut
- 1 and 1/3 tbsp. Riesling wines
- Bouquet garni (see recipe below)
Bouquet garni
- 1 star anise
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 tsp. mustard seeds
- 1 carnation bud
- 1 cinnamon stick
- 1 bay leaf
- 1 juniper berry
- Put all the ingredients in a square piece of gauze (15x15 cm) and tie tightly with culinary thread
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Recipes with similar ingredients: sausages, hot dog buns, sauerkraut, bacon, white wine, bouquet garni, star anise, coriander, black pepper, mustard seed, carnation, bay leaf, juniper berries, onions, cinnamon
Cooking the dish according to the recipe:
- Preheat the barbecue to high. Bring a saucepan of water to a boil over medium-high heat, then add the sausages and cook for 5 minutes. Remove them and grill for 5-7 minutes at a time, until they are puffed up and the cheese begins to ooze.
- While the sausages are frying, heat up the choucroute and toast the hot dog buns. Place a layer of choucroute in each bun and top with a sausage. Serve.
Shukrut: In a skillet over medium heat, fry the bacon for 10-15 minutes, until crispy. Add the onion and fry for 5-7 minutes, until translucent. sauerkraut, Riesling and spice sachet, then cook for about 45 minutes, until the liquid has reduced to 2/3.
Remove from the oven and let cool. Refrigerate for 24 hours to allow the choucroute to set. The choucroute can be stored in the refrigerator for up to 1 month.
Author of the recipe - Robert Feeney, Canadian chef and cookbook author
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