Hotdogs with Caraway and Pale Ale Onions
Who doesn’t like hot dogs? And topped with rich braised onions and a zingy chilli salsa they’re even more delicious!
Muscovado sugar: see Glossary page 138
Onions: Heat the oil and butter in a sauté pan and add the onions and caraway seeds with a good pinch of salt. Cover and cook over a medium heat for 10 minutes, stirring occasionally until tender and lightly golden.
Sprinkle over the sugar and garlic and cook uncovered for 1–2 minutes until the sugar has melted and started to caramelize.
Increase the heat, add the beer and bring to a boil.
Simmer for about 15 minutes until the onions are golden, the beer has evaporated and the onions are a deep golden colour.
Sausages: Heat the oil in a sauté pan and cook the kransky on all sides until golden and cooked through. Drain on kitchen towels. Heat the frankfurters in boiling water until hot.
To serve: Brush the inside of the rolls with mustard then fill with a sausage and onions and top with a spoonful of chilli salsa (recipe below) if using. Makes 10 hot dogs