Heat up the oven to 180°C. Use a grater to break down the cauliflower into little pieces and mix it with the oats, the softened butter, brown sugar and sea salt flakes. Peel the onion and cut it into strips. Wash and spin the salad leaves.
Ingredients: cauliflower, oats, butter, brown sugar, sea salt, onion, salad leaves
The cauliflower and oat crumble
Spread out the cauliflower/oat mixture on a baking sheet and bake for 20-25 minutes until it has turned golden brown.
The onion jam
Put the onion strips in a pan with a little olive oil and braise them on a medium heat until they have turned translucent. Then add the vinegar and the sugar and turn the heat down a little. After approx. 10-15 minutes, the onion jam will have developed a thick and viscous consistency and is now ready.
Ingredients: onion, vinegar, sugar
The "bratwurst" sausage
Whilst the crumble is in the oven and the onion jam is simmering, fry the sausages in a frying pan until all sides are evenly cooked.
Ingredients: onion, sausages
The mustard mayonnaise
Mix together equal quantities of mustard and mayonnaise.
Ingredients: mustard, mayonnaise
The finishing touch
Now you can put the hot dogs together. Cut the long pretzel rolls open lengthways and spread the mustard/mayonnaise dressing onto the lower half of the roll. Add two salad leaves and then the fried sausage. As a topping, you can then add the onion jam, some hot dog gherkins and the cauliflower and oat crumble.
Ingredients: pretzel rolls, salad leaves, sausages, hot dog gherkins
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½ jar of Hengstenberg hot dog gherkins
4 long pretzel rolls
4 chunky "bratwurst" sausages
1 red onion
30 ml Hengstenberg Aceto Balsamico di Modena IGP
4 tbsp mustard
4 tbsp mayonnaise
8 salad leaves (e.g. Lollo Bianco, Romaine)
150 g jumbo oat flakes
10 g brown sugar
20 g butter
A pinch of sea salt
1 tbsp olive oil