International Hot Dogs. There’s more than one way to bag a snag. Try dressing up your favourite sausages with these clever accompaniments to turn them into terrific lunch box solutions.
International Hot Dogs
Reuben Hot Dog
Heat a medium frying pan over a medium heat. Pour in 1 tbsp olive oil to pan then cook 6 thick German bratwurst sausages for 6-8 minutes or until golden brown and cooked through.
Place onto 6 split hot dog buns, top with ½ cup white cabbage sauerkraut and ½ cup red sauerkraut. To serve, add Swiss cheese slices, a dollop of creamy horseradish, and whole and chopped cornichons.
Polenta Hot Dog with Carrot ‘Bacon’ and Soy Mayo (Vegan)
To make polenta hot dogs, bring 2½ cups vegetable stock to the boil. Add 1 cup instant polenta, 1 tbsp nutritional yeast (optional), and mix well. Add 1 tbsp chopped chives (or any favourite herb) and season to taste. Pour into a greased and lined 20cm square tin. Set aside to cool then slice into 8 thick, even slices.
Preheat oven to 200°C fan-forced. Using a mandolin, slice 1 large carrot into thin slices. In a medium bowl, combine 1 tbsp tahini, 1 tbsp olive oil, 1 tbsp maple syrup and 1½ tsp tamari. Toss through carrot to coat.
Grease and line 2 baking trays. Place polenta hot dogs in a single layer on 1. Spray with oil. On remaining tray place carrot slices in a single layer. Place both trays in oven. Cook carrots for 15-20 minutes, polenta chips for 25-30 minutes, or until golden brown, tossing halfway through cooking.
Split 6 hot dog buns then place 1-2 baby cos lettuce leaves on base. Top with polenta hot dogs and carrot. Combine ⅓ cup soy mayonnaise and 1 tsp chopped truffle (optional), then dollop on top. Serve.
Chilli Beef Hot Dog
In a medium frying pan, heat 2 tbsp olive oil over a medium heat. Add 1 chopped onion, 2 cloves chopped garlic, and cook for 2-3 minutes to soften. Add 500g beef mince, breaking up clumps with a wooden spoon, and cook for 4-5 minutes or until browned. Add 2 tsp Mexican chilli powder (or to taste), 1 tsp ground cumin, 1 tsp ground coriander, 400g crushed tomatoes, 400g drained and rinsed Four Bean Mix or red kidney beans, and 2 tbsp tomato paste. Simmer for 15-20 minutes or until mixture is thick.
Split 6 hot dog buns. Top each with chilli beef. Divide between buns: 6 heated frankfurts and ½ cup grated cheddar cheese. To serve, drizzle with tomato sauce and American mustard.
Spanish Hot Dog
Using a sharp paring knife, lightly score 6 chorizo sausages on both sides. Heat a chargrill pan over a medium heat then cook chorizo for 6-8 minutes or until golden and slightly charred. At the same time, chargrill 1 corn cob for same amount of time, turning regularly. Remove kernels from corn.
Split 6 hot dog buns. Place chorizo in each bun. Divide between buns: 60g baby rocket, 1 small diced red onion and 1 cup finely grated Spanish cheese (we used Manchego). Serve drizzled with chipotle mayonnaise.
Bacon and Pineapple Hot Dog
In a medium bowl combine ½ cup white vinegar and 2 tbsp caster sugar. Stir to dissolve, then add 1 large red onion, thinly sliced into rings. Set aside for 15-20 minutes to marinate, then drain.
Meanwhile, remove skin and core from ½ pineapple, and slice. Heat a chargrill pan over a medium heat, and cook pineapple slices for 1-2 minutes each side or until golden. Wrap 6 pieces of streaky bacon around 6 thick beef sausages and cook on chargrill for 6-8 minutes or until golden and cooked through. At the same time, cook another 6 pieces streaky bacon on the side for 3-4 minutes or until crisp, and 1 large sliced green capsicum.
Split 6 hot dog buns. To serve, place sausage and pineapple in bun. Top with capsicum, extra bacon, a drizzle of smoky barbecue sauce and pickled red onion.