Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.
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Oktoberfest Brigston & Co Hot Dogs topped with Red Cabbage & Apple “Sauerkraut”
Prep Time
Total Time
30
Brigston & Co
- 1 pack of 4 Brigston & Co Artisan Hot Dogs Buy Now
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 1 good sized red onion, thinly sliced
- ½ red cabbage, cored and shredded
- 1 apple peeled, cored and grated
- 4 tbsp apple cider vinegar
- 1 tbsp roughly chopped flat leaf parsley leaves
- 100g grated German or Austrian smoked cheese
- 4 hot dog buns
Method
Oktoberfest Brigston & Co Hot Dogs topped with Red Cabbage & Apple “Sauerkraut”
This sauerkraut recipe isn’t exactly traditional as it is not fermented but the red onion, apple and red cabbage combination is a little bit sweeter and goes brilliantly with Brigston & Co hot dogs.
To make sauerkraut, heat 1 tbsp olive oil in a large pan over medium heat. Add caraway seeds and cook, stirring, for 1 minute or until fragrant. Add onion and cabbage, and cook, stirring for 5 minutes or until cabbage starts to wilt. Add 2 tbsp vinegar and the grated apple and cook for a further 4 minutes, then cool for 15 minutes.
Meanwhile, shallow fry, cook in the oven or grill the hot dogs on a medium heat, turning regularly for approximately 10 minutes until golden brown and piping hot throughout.
Combine remaining 2 tbsp vinegar with remaining 1 tbsp oil. Stir in the oil and vinegar mixture along with parsley, then season with a few pinches of salt and pepper. Serve the Brigston hot dog in a roll-top with sauerkraut, cheese and your choice of mustard.