Hot dog with bratwurst, quick sauce and grilled onions

Ingredients

• 4cheese-filled bratwurst sausages
• 4hot dog rolls, split
• 45 ml (3 tbsp)mayonnaise
• 30 ml (2 tbsp)soured cream
• 30 ml (2 tbsp)ketchup
• 30 ml (2 tbsp)barbecue sauce
• A few splashesWorcestershire sauce
• 1.25 ml (¼ tsp)garlic powder
• 1.25 ml (¼ tsp)cayenne pepper
• 1.25 ml (¼ tsp)sweet paprika
• 3white onions, sliced into rings
• 3red onions, sliced into rings
• To tastesalt and pepper
• To tasteolive oil

Instructions

1. 1

   Mix the sauce

   Put all the sauce ingredients in a bowl and stir until well combined.

2. 2

   Grill the onions

   Season the onions well with salt and pepper, then toss with olive oil until coated all over. Heat the grill to medium, 180–200°C, and grill the onions in a grill pan or on a griddle plate for 8–10 minutes.

3. 3

   Grill the hot dogs

   Grill the bratwurst over medium heat with the lid closed until cooked through. During the final few seconds, toast the hot dog rolls briefly on the grill, keeping a close eye on them as they brown quickly. Spread the inside of each roll generously with sauce, add a sausage and top with grilled onions.

What are bratwurst hot dogs?

This is a hot dog with a German-style twist: a bratwurst takes the place of the usual frankfurter, and here it is filled with cheese. The grilled sausages, soft rolls and onion topping make it a hearty, easy-to-serve meal.

The version here gets its character from the contrast of smoky grilled onions and a creamy, tangy sauce. Keeping the sauce quick and the toppings generous makes the dish practical for a weeknight grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 616 calories, 26g protein, 51g carbs, 34g fat.

The rolls provide most of the carbohydrates, while the bratwurst contributes protein and a substantial share of the fat; mayonnaise and soured cream add further fat. Serve a hot dog with a crisp salad or vegetables to add freshness and balance the plate.

The quick sauce

Sauce base: mayonnaise and soured cream give the mixture a creamy texture, while ketchup and barbecue sauce bring sweetness and tang.

Seasoning: Worcestershire sauce, garlic, cayenne and sweet paprika add savoury depth and a little heat. Stir everything together thoroughly so the spices are spread evenly.

Getting the onions right

Coating: season the onion rings before tossing them with olive oil, making sure they are lightly coated all over. This helps them cook evenly on the grill pan or griddle plate.

Grilling: use medium heat and turn or stir the onions as needed so they soften and colour without catching. The recipe gives a grilling time of 8–10 minutes.

Grilling the bratwurst

Steady heat: cook the sausages over medium heat with the grill lid closed until cooked through. Avoid rushing them over high heat, especially as the cheese filling can become hot as the sausages cook.

Rolls: toast the split rolls only for the final few seconds. They can brown very quickly, so stay by the grill and remove them as soon as they are lightly toasted.

Putting the hot dogs together

Sauce first: spread the sauce generously inside each roll before adding the sausage. This puts the flavour where it can coat the bratwurst.

Onion topping: finish with the grilled onions while they are warm. Divide them across the four rolls so each hot dog gets a generous share.

Serving ideas

Serve these hot dogs straight from the grill while the rolls are warm and the onions are freshly cooked. A crisp green salad or crunchy vegetable sticks make a fresh contrast to the rich sausage and creamy sauce.

For a more substantial grill spread, serve them alongside potatoes or another simple side. Keep additional sauce at the table for anyone who wants extra.

Recipe notes & tips

• Mix the sauce before heating the grill so it is ready when the hot dogs come off.
• Slice the onions into rings of similar thickness so they cook at a similar pace.
• Use a grill pan or griddle plate to keep the onion rings together while grilling.
• Keep the grill at medium heat and cook the sausages with the lid closed.
• Toast the rolls only at the end, watching them closely because they brown fast.
• Assemble the hot dogs just before serving so the toasted rolls do not sit under the sauce for long.

Variations

• More heat: increase the cayenne slightly in the sauce.
• Milder sauce: leave out the cayenne for a gentler flavour.
• Extra smoky: use a little more barbecue sauce in the mixture.
• Change the onions: use all white or all red onions if that is what you have.
• Add fresh herbs: scatter chopped parsley over the grilled onions before serving.

Common mistakes to avoid

• High grill heat: the outside can brown too quickly, so cook the sausages over medium heat.
• Uneven onion coating: toss the rings thoroughly with olive oil so they cook more evenly.
• Unwatched rolls: they can toast in seconds, so keep them on the grill only briefly.
• Sauce not mixed well: stir until the seasonings are evenly distributed before assembling.
• Crowded grill pan: cook the onions in batches if they cannot sit in a reasonably even layer.

How to store

Store leftover sauce, cooked bratwurst and onions separately in covered containers in the fridge and use within 3 days. Reheat the sausages and onions until hot, then toast fresh rolls and assemble just before serving.

Frequently asked questions