Why You’ll Love This Recipe

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

1. 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.

2. 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.

3. 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.

4. 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.