Rockwurst Hot Dog
Ingredients for 5 servings
-
1 pack (= 5 pieces) Rockwurst "Korn to Rock" by Kalieber - 5 hot dog buns
- Butter
- 5 tbsp mayonnaise
- 5 tbsp Bavarian sweet mustard
- 2 large onions, sliced into rings
- a little olive oil
- 2 tsp Rock'n'Rubs "Korn to Rock"
- A splash of Heydt 1860 Lagerkorn
- 100 grams lamb’s lettuce
- Chili Mayonnaise (Sriracha)
Preparation
Step-by-step instructions
- 1
Start sautéing the onions
Cast iron pan or wok over medium heat. Add a little oil and onions, sauté until translucent and lightly browned. Season with "Korn to Rock," deglaze with a splash of Heydt 1860 Lagerkorn, and let it reduce briefly.
- 2
Sausage & Roll
Grill the sausages (or fry them in a pan). Slice the buns lengthwise, spread with butter, and toast them.
- 3
Stir together chili mayo
Stir together mayonnaise and mustard; add chili (sauce/oil/flakes) to taste.
- 4
Fold in the lamb’s lettuce
Just before serving, add the lamb’s lettuce to the warm onions in the pan and toss everything together briefly.
- 5
Build your hot dog
Spread the mayo-mustard sauce on the inside of the buns. Add the onion and lamb’s lettuce mixture to the bun, place the sausage inside, and top with chili mayo. Serve immediately.
Tip
Extra crunch with crispy onions or jalapeño rings – perfect with fries or coleslaw.
