Sauté the onions in a cast iron skillet or wok with a little oil, season with “Korn to Rock,” and deglaze with a splash of Heydt 1860 Lagerkorn. Grill the sausage, spread butter on the buns, and toast them. Mix mayo and mustard together and spread on the inside of the buns. Just before serving, fold the lamb’s lettuce into the pan with the onions. Pile the onion and salad mixture onto the bun, add a sausage, and top with the chili mayo. Your hot dog is ready to rock!
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
