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...

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.