Hot Dogs with Benino Sauerkraut
2 tablespoons olive oil
5 brown onions, thinly sliced
½ cup beer
Olive oil spray
16 pork chipolata sausages
900g jar Benino Sauerkraut
16 hotdog buns
Brown mustard, to serve
Photograph by J. Kenji Lopez-Alt]
Heat oil in a large heavy-based saucepan over medium heat. Add onions and toss to coat in oil, Cover. Cook, stirring occasionally, for 10 minutes or until softened. Remove lid. Add beer. Stir to coat. Cook, stirring occasionally, for 20-25 minutes or until golden.
Meanwhile, spray a large frying pan with oil. Heat over medium heat. Add sausages. Cook, turning often, for 12 minutes or until cooked through.
Divide sausages, onion and Benino Traditional Sauerkraut between hot dog rolls. Serve with brown mustard.
Adapted from a recipe by taste.com.au.