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5 minutes
10 minutes
15 minutes
- 8 kransky sausages (see note)
- 332.50 ml sauerkraut
- 4 dill pickles, finely chopped
- 62.50 ml chopped fresh chives, plus extra to serve
- 8 hot dog rolls
- 260.00 gm tomato sauce
- 46.80 gm hot American mustard (optional), to serve
- Preheat a chargrill pan over medium heat. Grill hot dogs, turning occasionally, for 6 to 8 minutes until fully heated.
- Mix together the sauerkraut, pickle, and chives in a bowl, then season with salt and pepper to taste.
- Make a slit on the top of each hot dog roll and spread with tomato sauce. Fill each roll with 1 hot dog, add sauerkraut mixture on top, and drizzle with mustard, if desired. Finish by serving with a sprinkle of extra chives.
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