Serves 4

  • 4 hot dogs (saucisse de Strasbourg)
  • 1 red onion
  • 5ml olive oil
  • 100g cooked sauerkraut
  • A few juniper berries
  • A few coriander seeds
  • Salt, freshly ground pepper
  • 4 brioche baguettes
  • Mustard
  • Baby lettuce or baby greens
  • Walnut oil

Preparation: 15 minutes
Cooking: 6 to 8 minutes

  • Peel the onion and cut into fine rings.
  • Heat the oil in a skillet and sauté the onion until nicely browned. Add the sauerkraut, a few juniper berries and coriander seeds, then stir for a few moments. Season with salt and pepper.
  • Slit the baguettes lengthwise, without separating completely. Place in the oven to reheat.
  • Simmer the sausages in a pan of boiling water for 3 or 4 minutes.
  • Brush the baguettes with mustard and spread with sauerkraut. Place a sausage in each hot dog. Season to taste.
  • Enjoy the hot dogs nice and warm with a salad of baby greens and walnut oil dressing.