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Alsacien Hot-Dog.jpg

Alsacien Hot-Dog

serves 4



  • 4 Knacks (long and thin smoked sausages)

  • 1 red onion

  • 5 ml (1 tsp.) olive oil

  • 100 g cooked sauerkraut

  • A few juniper berries

  • A few coriander seeds

  • Salt, freshly ground pepper

  • 4 Viennese baguettes

  • Mustard

  • Baby lettuce

  • Walnut oil


  • Peel the red onion and cut into strips.

  • Heat the oil in a skillet and sauté the onion strips until they are nicely browned. Add the sauerkraut, a few juniper berries and coriander seeds, then mix for a few moments. Season with salt and pepper.

  • Cut the baguettes open lengthwise, without separating them completely. Put them in the oven to reheat them.

  • Place sausages in simmering water for 3 or 4 minutes.

  • Brush baguettes with mustard and spread with sauerkraut. Place one sausage per hot dog. Season to taste.

  • Enjoy the hot dogs nice and warm with a baby greens salad and walnut oil dressing.

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