Hot­dogs with Car­away and Pale Ale Onions

Dish - Everyday Dish - - Mains -

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

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