Description
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying and Assembling
- Cuisine: German-American
Nutrition
- Serving Size: 2 mini hot dogs
- Calories: 420
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
