Hot-dog au chou fermenté croustillant

Ingrédients

• 4 hot dog sausages
• 4 hot dog buns
• 250 g sauerkraut (drained)
• 1 tbsp sunflower oil
• 1 tbsp butter
• 1 tsp caraway seeds
• 1 tsp sugar
• Black pepper to taste
• 2 tbsp coarse mustard
• 2 tbsp mayonnaise
• 1 small red onion, finely chopped (optional)
• Sriracha or American mustard to taste (optional)

Préparation

1. 1

   Pat the sauerkraut dry with paper towels. The drier the sauerkraut, the crispier the final result.Heat a splash of oil in a frying pan over medium heat. Add the sauerkraut and fry for 8 to 10 minutes, stirring occasionally, until golden brown and crispy. Season with pepper, a pinch of caraway seeds and, if you like, a little sugar to balance the acidity.Warm the sausages at the same time in another pan with a little water. Let the water evaporate and then briefly brown the sausages in some butter until lightly golden.Slice the hot dog buns along the top and toast them briefly in a dry pan or under the grill until slightly crisp.Spread a thin layer of mustard and, if desired, some mayonnaise on the inside of the buns.Place a sausage in each bun and spoon plenty of crispy sauerkraut over it.Garnish to taste with finely chopped red onion, a drizzle of sriracha or American mustard. Serve immediately.