Bigos Dogs

Name: Bigos Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; ½ onion, finely diced; ½ tsp caraway seeds; 3 soft pitted prunes, finely sliced; 150 g Vadasz Garlic & Dill Sauerkraut, drained; 1 tbsp tomato ketchup; 360 g pack jumbo frankfurters; 100 g mature Cheddar, grated; 2 slice/s sandwich gherkin, drained and finely diced, plus a splash of the pickling liquid; 1½ tsp French’s Classic Yellow Mustard; 4 hot dog rolls

This recipe from Alex Szrok channels the flavours of a classic Polish hunter’s stew and turns it into a superb hot dog topping. With sauerkraut, smoked sausage, mustard and gherkins, it has funk and tang in spades. Follow Alex on Instagram

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Serves4
CourseLunch
Prepare15 mins
Cook30 mins
Total time45 mins

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2 tbsp vegetable oil
½ onion, finely diced
½ tsp caraway seeds
3 soft pitted prunes, finely sliced
150g Vadasz Garlic & Dill Sauerkraut, drained
1 tbsp tomato ketchup
360g pack jumbo frankfurters
100g mature Cheddar, grated
2 slice/s sandwich gherkin, drained and finely diced, plus a splash of the pickling liquid
1½ tsp French’s Classic Yellow Mustard
4 hot dog rolls

Place a nonstick frying pan over a medium-high heat, add 1 tbsp oil and the onions, then fry for 5-6 minutes until a little soft with some colour. Add the caraway and cook for 1 minute more. Add the prunes, sauerkraut and ketchup, mix well and cook for 3-4 minutes until hot and well combined. Taste, then season if needed and transfer to a bowl. Wipe out the pan and place over a medium heat.
Add ½ tbsp oil to the pan, then cook 2 frankfurters until a little golden and piping hot throughout, 5-6 minutes. Set aside.
Add half the cheese to the pan in an even layer and place the sausages back in the middle. Using the edge of a wooden spatula or fish slice, cut a line between the frankfurters, through the cheese, so each one has a semi-circle of cheese under it. Cook for 2-3 minutes on low-medium until the cheese melts and the edge begins to look crispy.
Using the spatula or fish slice, lift a middle edge of cheese over a sausage and roll to wrap in the cheese. Remove the cheese-wrapped frankfurters to a plate and repeat with the remaining 2 sausages. The cheese will crisp up as it cools. Meanwhile, in a small bowl, combine the gherkin, mustard and a splash of gherkin liquid, then mix and taste, adding more of anything you like.
Slice open the rolls, add the cheesy frankfurters, a spoonful of sauerkraut mixture, top with the gherkin mustard dressing, then serve.