Hotdogs with Caraway and Pale Ale Onions
Photography Manja Wachsmuth.
Who doesn’t like hot dogs? And when they’re topped with rich braised onions and a zingy chilli salsa, they’re even more delicious!
INGREDIENTS
6 kransky sausages (I used Harringtons Cheese and Beer Kransky)
4 good quality frankfurters
1 tablespoon oil
long bread rolls
selection of mustards to serve
Onions
2 teaspoons olive oil
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon caraway seeds
2 tablespoons muscovado sugar
2 cloves garlic, crushed
330ml bottle pale ale
sea salt and ground pepper
Chilli salsa
2 spring onions
1 long red chilli
2 tablespoons chopped parsley
2 teaspoons olive oil
2 teaspoons red wine vinegar
sea salt
METHOD
Onions: Heat the oil and butter in a sauté pan and add the onions and caraway seeds with a good pinch of salt. Cover and cook over a medium heat for 10 minutes, stirring occasionally until tender and lightly golden.
Sprinkle over the sugar and garlic and cook uncovered for 1-2 minutes until the sugar has melted and started to caramelize.
Increase the heat, add the beer and bring to a boil.
Simmer for about 15 minutes until the onions are golden, the beer has evaporated and the onions are a deep golden colour.
Sausages: Heat the oil in a sauté pan and cook the kransky on all sides until golden and cooked through. Drain on kitchen towels. Heat the frankfurters in boiling water until hot.
Salsa: Thinly slice the spring onions and chilli then combine with the remaining ingredients.
To serve: Brush the inside of the rolls with mustard then fill with a sausage and onions and top with a spoonful of chilli salsa if using.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.