Hotdogs with Caraway and Pale Ale Onions

, from Issue #60. April, 2016
Photography by Manja Wachsmuth.
Hotdogs with Caraway and Pale Ale Onions

Who doesn’t like hot dogs? And when they’re topped with rich braised onions and a zingy chilli salsa, they’re even more delicious!


6 kransky sausages (I used Harringtons Cheese and Beer Kransky)
4 good quality frankfurters
1 tablespoon oil
long bread rolls
selection of mustards to serve

2 teaspoons olive oil
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon caraway seeds
2 tablespoons muscovado sugar
2 cloves garlic, crushed
330ml bottle pale ale
sea salt and ground pepper

Chilli salsa
2 spring onions 
1 long red chilli
2 tablespoons chopped parsley
2 teaspoons olive oil
2 teaspoons red wine vinegar
sea salt


Onions: Heat the oil and butter in a sauté pan and add the onions and caraway seeds with a good pinch of salt. Cover and cook over a medium heat for 10 minutes, stirring occasionally until tender and lightly golden.

Sprinkle over the sugar and garlic and cook uncovered for 1-2 minutes until the sugar has melted and started to caramelize. 

Increase the heat, add the beer and bring to a boil.

Simmer for about 15 minutes until the onions are golden, the beer has evaporated and the onions are a deep golden colour. 

Sausages: Heat the oil in a sauté pan and cook the kransky on all sides until golden and cooked through. Drain on kitchen towels. Heat the frankfurters in boiling water until hot. 

Salsa: Thinly slice the spring onions and chilli then combine with the remaining ingredients. 

To serve: Brush the inside of the rolls with mustard then fill with a sausage and onions and top with a spoonful of chilli salsa if using.