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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.

30 mins

Easy

Serves 4

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Ingredients

Brigston & Co

  • 1 pack of 4 Brigston & Co Artisan Hot Dogs
  • 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

  • Step 1 : Prepare the Sauerkraut

    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.

  • Step 2 : Prepare the Hot Dogs

    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.

  • Step 3 : Finishing touches and serve

    Combine remaining 2 tbsp vinegar with remaining 1 tbsp oil.

    Stir in the oil and vinegar mixture to the sauerkraut 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.