Combine all the ingredients in a bowl.
Pour into a spray bottle and chill.
Fry the onions and caraway with the bacon in a frying pan until the bacon starts to crisp up.
Next, remove the onions and bacon from the pan, place them straight into a bowl along with the white cabbage, and mix well.
Cover and leave for approx. one hour to allow the flavors to infuse.
Season with vinegar, oil, salt, and pepper.
Finely chop two onions and sweat them in butter until they turn a golden-brown color.
Season with salt and pepper and set to one side.
Cut four onions into rings and dust with flour (optional: replace with paprika or curry powder). Fry in peanut oil at 150°C.
Leave the fried onions to drain on a piece of kitchen paper.
Sauté the onions, garlic, and vegetables in olive oil.
Finely chop the rosemary and thyme, and add to the mixture. Add the tomato puree and deglaze with white wine.
Add the peeled and fresh tomatoes. Next, cover and simmer for approx. one hour on the lowest heat.
Blend the salsa using a hand blender and set to one side.
To serve the hot dog:
Gently warm the hot dog bun in the oven.
Fry the sausages in a frying pan or griddle pan.
Slice open the bun (not all the way through) and spread the tomato salsa along one side. Spoon the cabbage salad over the other side.
Place the sausage in the center of the bun.
Add the pickles.
Then sprinkle over “Wällechäs” cheese and the fried onions.
To finish, top with a drizzle of mustard mayo.
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