Bun-free bockwurst hotdogs

Recipe from: 23 February 2016
recipe, hotdogs,pork

Ingredients 25
Servings 4
Time 00:15

Ingredients

  • CABBAGE PICKLE:
  • 30
    ml
    olive oil
  • 1
    l
    cabbage, finely shredded
  • 15
    ml
    garlic, finely chopped
  • 30
    ml
    honey
  • 80
    ml
    white wine vinegar
  • 10
    ml
    cumin seeds
  • salt and pepper
  • RED PEPPER AND PAPRIKA SAUCE:
  • 5
    ml
    olive oil
  • 1/2
    large red pepper, deseeded and chopped
  • 1/2
    large onion, chopped
  • 5
    ml
    paprika
  • 125
    ml
    Greek yoghurt
  • 30
    ml
    sour cream
  • 5
    ml
    garlic, finely chopped
  • 5
    ml
    Dijon mustard
  • 5
    ml
    white wine vinegar
  • salt and pepper
  • HOTDOG:
  • 4
    Bockwurst sausages
  • 4
    large cos lettuce leaves
  • 8
    slices pastrami
  • 125
    ml
    gruyere cheese, finely grated
  • micro herbs, to garnish (optional)
 

Method

00:35
 

For the cabbage pickle, heat a heavy based pot over medium heat. Once hot add in the oil.  Add in the cabbage and garlic. Sauté for 5 minutes.

Add in the honey, vinegar and cumin seeds and cook for a further 10-12 minutes until the cabbage is tender. Season it to taste. Allow it to cool and store it in the fridge until needed.

For the red pepper and paprika sauce, heat a pan over medium heat. Once hot add in the oil. Add the peppers and onions and sauté for 15 minutes until they are tender. Stir in the paprika and remove it from the heat. Transfer the mixture to a food processor and add in the yoghurt, sour cream, garlic, mustard and vinegar. Puree until smooth and season it to taste. Store it in the fridge until needed.

To assemble the hotdogs, heat a griddle pan until hot. Fry the sausages for a minute or two until charred. Serve each one on a cos lettuce leaf. Add some pastrami, cabbage pickle and the red pepper sauce. Top it off with the grated cheese and garnish with micro herbs, if you prefer.

TIP:
Instead of 1 large cos lettuce leaf you could also layer a few smaller ones on top of each other. Just make sure it is long enough to hold the bockwurst. 

Recipe reprinted with permission of Illanique van Aswegen.

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Read more on: recipe  |  hotdogs  |  pork
 

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