Pretzel hot dog

Delicious "bratwurst" sausages with crispy skin and delicate seasoning, served with sweet and sour onion jam and salty cauliflower and oat crumble

We would like to present something of a twist on the classic hot dog: the pretzel hot dog. Everyone knows the classic version, with frankfurters cooked in hot water, but what about trying something a bit different? A chunky "bratwurst" sausage with a powerful roasted flavour, a crispy skin and fine seasoning on the inside. And to go with it, a sweet and sour onion jam which has an intensive taste and looks great too with its dark violet colour. For some added crunch, we bake cauliflower and jumbo oats in the oven with added sea salt until they are lovely and crisp – the nutty aroma works really well in the overall ensemble. Try our recipe and surprise your guests. It's very easy to follow!

Pretzel hot dog with onion Jam and cauliflower & oat crumble

Ingredients for 4 persons

  • 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)
  • ¼ cauliflower
  • 150 g jumbo oat flakes
  • 10 g brown sugar
  • 20 g butter
  • A pinch of sea salt
  • 1 tbsp olive oil
 
Pretzel hot dog

Delicious "bratwurst" sausages with crispy skin and delicate seasoning, served with sweet and sour onion jam and salty cauliflower and oat crumble

We would like to present something of a twist on the classic hot dog: the pretzel hot dog. Everyone knows the classic version, with frankfurters cooked in hot water, but what about trying something a bit different? A chunky "bratwurst" sausage with a powerful roasted flavour, a crispy skin and fine seasoning on the inside. And to go with it, a sweet and sour onion jam which has an intensive taste and looks great too with its dark violet colour. For some added crunch, we bake cauliflower and jumbo oats in the oven with added sea salt until they are lovely and crisp – the nutty aroma works really well in the overall ensemble. Try our recipe and surprise your guests. It's very easy to follow!

Pretzel hot dog with onion Jam and cauliflower & oat crumble

Ingredients for 4 persons

  • 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)
  • ¼ cauliflower
  • 150 g jumbo oat flakes
  • 10 g brown sugar
  • 20 g butter
  • A pinch of sea salt
  • 1 tbsp olive oil
 

Step 1: The preparation

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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: The mustard mayonnaise

Mix together equal quantities of mustard and mayonnaise.

Step 6: 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.

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