I enjoy making these hot dogs because they’re quick, hearty, and packed with bold flavors. The sweetness of the onions perfectly balances the tang of sauerkraut, while the savory sauce adds a subtle richness to the dish. I also appreciate how easy it is to prepare for a crowd — these mini hot dogs are fun to eat and always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp olive oil 5 brown onions, halved, thinly sliced 1/2 cup stock Olive oil cooking spray 16 beef chipolata sausages 410g can sauerkraut, drained 16 mini hot dog rolls, split, buttered German mustard, to serve
Directions
I heat the olive oil in a large heavy-based saucepan over medium heat. Then I add the onions and toss them to coat in oil. I cover the pan and cook, stirring occasionally, for about 10 minutes or until the onions are softened.
I remove the lid, add the stock, and stir to coat the onions. I continue cooking, stirring occasionally, for another 20–25 minutes until the onions turn golden and caramelized.
While the onions cook, I spray a large frying pan with olive oil and heat it over medium heat. I add the beef chipolata sausages and cook, turning often, for about 12 minutes or until they’re cooked through.
To assemble, I divide the sauerkraut, caramelized onions, and sausages between the buttered mini hot dog rolls. I finish by serving them with a generous drizzle of German mustard.
Servings and Timing
This recipe makes 8 servings and takes about 20 minutes of prep time and 25 minutes of cooking time — roughly 45 minutes total.
Variations
I sometimes use chicken sausages instead of beef for a lighter flavor. For a spicier version, I add a bit of chili mustard or sriracha. If I want something extra special, I top the hot dogs with a bit of melted cheese or crunchy pickles.
Storage/Reheating
I keep leftover sausages and onions in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them gently in a skillet over medium heat or in the microwave for 1–2 minutes. I prefer to toast fresh rolls before assembling again to keep that perfect texture.
FAQs
How do I make the onions extra caramelized?
I cook them slowly over medium-low heat and add a splash more stock if they start to dry out before turning golden.
Can I use another type of sausage?
Yes, chicken, turkey, or plant-based sausages work beautifully in this recipe.
What kind of stock is best for the onions?
I like using vegetable or beef stock for a mild yet rich flavor.
Can I make these hot dogs ahead of time?
I prepare the onions and sausages ahead, then assemble them just before serving to keep the rolls from getting soggy.
Can I make this without sauerkraut?
Yes, I sometimes replace it with coleslaw or pickled onions for a different tangy touch.
Can I grill the sausages instead?
Absolutely. I often grill them for a smoky flavor and beautiful char marks.
How do I make it vegetarian?
I use plant-based sausages and vegan butter for the rolls while keeping the sauerkraut and onions the same.
What sides go well with these hot dogs?
I like serving them with potato salad, fries, or a crisp green salad.
Can I freeze the cooked sausages?
Yes, once cooled, I freeze them for up to 2 months in an airtight container. I thaw and reheat before assembling.
How do I keep the rolls from getting soggy?
I make sure the sauerkraut and onions are well-drained before assembling, and I lightly toast the rolls before adding the fillings.
Conclusion
I love how these hot dogs with sauerkraut bring together simple ingredients for a comforting and flavorful meal. The combination of sweet onions, tangy sauerkraut, and juicy sausages is irresistible, and they’re always a crowd-pleaser whether for lunch, parties, or game day.
Juicy beef chipolata sausages served in buttery mini rolls with tangy sauerkraut, sweet caramelized onions, and a drizzle of German mustard — a simple yet flavorful twist on classic hot dogs.
Ingredients
2 tbsp olive oil
5 brown onions, halved and thinly sliced
1/2 cup stock (vegetable or beef)
Olive oil cooking spray
16 beef chipolata sausages
410 g can sauerkraut, drained
16 mini hot dog rolls, split and buttered
German mustard, to serve
Instructions
Heat olive oil in a large saucepan over medium heat. Add onions and toss to coat. Cover and cook, stirring occasionally, for 10 minutes or until softened.
Remove lid, add stock, and cook for 20–25 minutes, stirring occasionally, until onions are golden and caramelized.
Meanwhile, spray a large frying pan with olive oil and heat over medium heat. Add chipolata sausages and cook, turning often, for about 12 minutes or until cooked through.
To assemble, divide sauerkraut, caramelized onions, and sausages among the buttered rolls. Serve with a drizzle of German mustard.
Notes
For a lighter version, use chicken or turkey sausages.
Add chili mustard or sriracha for a spicy kick.
Top with melted cheese or crunchy pickles for extra flavor.
Grill sausages instead of pan-frying for a smoky taste.
Drain sauerkraut and onions well before assembling to prevent soggy rolls.
