KRANSKY & PURPLE SAUERKRAUT HOT DOG

A colourful & dlish German themed hot dog with our Beetroot & Red Cabbage Sauerkraut. The Kransky blends beautifully with the caramalised onion, rocket, mustard sauce & sauerkraut, finished with a sweet hint of fresh mint. Best of all, it's good for you, & delicious way to eat fermented foods.

Ingredients:
2 cheese or plain Kransky
Extra virgin olive oil (EVOO)
3 onions, sliced
pinch salt
splash of cherry finishing vinegar (sub sweet finishing vinegar of choice)
2 crunchy hot dog rolls, heated in oven
Butter
Aleppo Mayo – mix a generous tsp Turkish pepper paste (sub srirarcha) with ½ cup mayo
handful of rocket
cheese, freshly grated (optional)
beetroot & red cabbage sauerkraut (see previous reel)
American mustard sauce
mint, finely sliced

Instructions:
1. Pre-heat oven to 170C.
2. In a small bowl mix Turkish pepper paste & mayo together, set aside.
3. Heat a medium sized frypan on Medium high, add EVOO, once heated through add sliced onions & generous pinch of salt. Sweat & caramlise down stirring frequently, avoid char, we’re looking for sweetness. Once reduced & caramalised, add finishing vinegar, mix thoroughly 1-2 mins, then remove to a bowl & set aside.
4. While onion is cooking, finely slice mint leaves.
5. 7 mins before onion is ready & all other ingredients are prepared, pop bread rolls into the pre-heated oven. Once heated through & crunchy, remove from oven.
6. With bread knife, slice down the center of the hot rolls lengthwise, then butter, slather in Aleppo mayo, add rocket, cheese (if using), kransky, caramalised onion, sauerkraut, mint & finally mustard sauce.

Enjoy!

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