PREPARATION

  1. Mix the sliced red onions and vinegar in a small bowl. Cover and set aside for 30 minutes. 
  2. Oil and heat a grill to medium-high. 
  3. Make 4 slits in each sausage and grill, while rotating, according to the package instructions. Remove from heat and keep warm. 
  4. Split the buns and spread with mayonnaise and mustard. Place a cooked sausage in a bun and top with pickled onions and sauerkraut.  
  5. Bon Appetit!

 

 

“This recipe was a great starting point. I cooked the sausages for a few minutes longer to get them extra crispy, swapped out the mayonnaise for a spicy aioli and added some shredded cheddar cheese to the sauerkraut for a bit of extra richness. I also grilled some pineapple to serve on the side.  As someone who’s still learning the ropes of grilling, this recipe was incredibly easy to follow. I was a little hesitant about the pickled onions at first, but they turned out to be a delightful surprise.“

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Ingredients

4 small hotdog buns

½ cup (120g) natural sauerkraut

1 cup (120 g) red onion, sliced

½ cup (120 ml) cider vinegar

2 tsp. (10 g) mustard

2 tsp. (10 g) mayonnaise *

*To make this recipe vegan use a plant-based mayonnaise substitute.