Oktoberfest Brigston & Co Hot Dogs topped with Red Cabbage & Apple “Sauerkraut”

Brigston & Co have created this delicious recipe for Oktoberfest and we just had to share it...

Brigston & Co - Oktoberfest Hot Dog

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.

Ingredients

  • 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 (pretzel buns for a more authentic experience, if you can find them!)
  • Your favourite mustard to serve
  1. 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.
  2. 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.
  3. 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.

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