Kraut Dog
Hot dogs are a timeless comfort food, and there’s no shortage of ways to reinvent them. Try making your own fresh sauerkraut to spice things up – it’s simple and tastes amazing with our Aussie pork snags!
What You Need
- 1 pack Three Aussie Farmers Farmhouse Sausages
- 2 garlic cloves, crushed
- 1 cup water
- 1 cup apple cider vinegar
- 1 Tbsp. sugar
- 2 Tbsp. yellow mustard seeds
- ½ red chilli, sliced
- 1 Tbsp. fresh dill, plus extra to serve
- ¼ head cabbage, shredded and core removed
- 6 brioche hotdog rolls, split and toasted
- American mustard, to serve
- Tomato sauce, to serve
- ½ red onion, thinly sliced, to serve
How To Make It
- In a medium saucepan, combine garlic, water, vinegar, sugar and mustard seeds. Bring to the boil over high eat, stirring well.
- Place shredded cabbage into a jar with chilli and dill. Pour the brine over the cabbage while hot and seal. Set aside and allow to cool, to room temp.
- Cook sausages according to pack instructions.
- Spread American mustard on one side of each hotdog roll, and tomato sauce on the other side.
- Place a sausage in the middle of each, then top with the pickled cabbage and red onion.
- Serve and enjoy.
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
