Winter Barbecue – Winter Hot Dogs

For the winter hot dogs, you can use either small hot dog cookies or small baguette crackers. In our opinion, the small fried sausages fit better in the latter.

It is best to peel the onions a day in advance, cut them into fine strips and sauté them in olive oil. Mix in the mustard seeds and mustard. Then sprinkle with sugar and let it caramelize. Deglaze with balsamic vinegar and orange juice and let it reduce. Then add red wine – or if you prefer non-alcoholic – elderberry juice, let it bubble up once and then simmer gently for a few minutes and then let it cool completely.

In the meantime, lightly prick the sausages with a small fork on all sides a few times. This allows the onion juice to soak in well afterwards and gives the sausages a deep, dark red color. Now put the onions and the juice into a large sealable bowl. Put the sausages in and cover well with the onions and juice. Seal, place in the refrigerator for a few hours to infuse well.Before serving, remove the sausages and bring the onion mixture back to a boil. Cook until the liquid is completely reduced. The sausages for the winter hot dogs are grilled in the grill at indirect heat between 160-180°C for a few minutes with the lid closed. Cut the baguettes on one side, remove the

Preparation Tip:

If you can't get small grilled sausages for the winter hot dogs, use large grilled sausages and cut them into smaller pieces.

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