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.