Cider-simmered hotdogs (with spinach salad)
These hotdogs are so awesome! You take a bratwurst, simmer it in cider with onions, then grill it in the barbecue. You serve the brats with the cider-y onions and plenty of wholegrain mustard. It’s like Germany meets Somerset meets America.
As I said, awesome!
The salad worked really well alongside the hotdogs… and this way you can kid yourself that you’re being healthy!
The hotdog recipe comes from The Weber Complete Barbecue Book, which I can’t recommend enough! I’ve seriously bought this book as a present for a lot of people. It’s full of gorgeous recipes and will take your barbecue game way above supermarket burgers.
Ingredients (serves 4, with some salad left over)
– 4 Bratwurst sausages
– 4 hotdog rolls, sliced
– 2 onions, thinly sliced
– 750ml cider
– 1 tablespoon brown sugar
For the salad:
– 500g fresh spinach leaves
– 4 slices cooked ham, chopped
– 4 medium eggs
– 1 leek, chopped
– 3 celery stalks, chopped
– 50g walnuts, chopped
– 2 teaspoons wholegrain mustard
– 1 teaspoon Dijon mustard
– 1 tablespoon mayonnaise
– 2 tablespoons extra virgin olive oil
1. Light the barbecue with the coals on one side, so you can grill on direct and indirect heat. Once it is hot, put a heat-proof metal tray on the grill. Inside the tray, place the onions with the Bratwurst on top. Pour the cider over and put the lid on the barbecue. Simmer the onions and sausages for about 20 minutes on indirect heat, turning once or twice. During this stage, make the salad (see below).
2. Transfer the sausages to a dish and drain the cider on top to keep them warm. Keep the onions in the the tray. Add the brown sugar and stir. Leave over direct heat to caramelise for about 15 minutes. Check a few times to make sure they aren’t burning.
3. Finally, cook the Bratwurst on direct heat for about 6-8 minutes, turning once.
4. Spread mustard (if desired) on the hotdog rolls. Place a sausage in the roll and top with some of the warm onions. Serve with the salad.
1. Place the eggs in a pan and cover with water. Bring to the boil. Once the water is boiling, turn off the heat and leave the eggs for 10-12 minutes. Run under cold water, peel and cut into halves.
2. Heat a large frying pan with a small amount of olive oil. Add the chopped leeks and ham. Stir together under the leeks have softened slightly. Add the celery and continue to stir for 4 more minutes.
3. Roughly chop the spinach leaves and place them in a large bowl.
4. Whisk together the mustards, mayo and olive oil. Season to taste.
5. Mix together the egg halves, warm ham-celery-leek mixture, walnuts and the dressing in the large bowl with the spinach. Toss together to ensure everything is coated in the dressing.
6. Top with the egg halves and season with salt and pepper. Follow me on Twitter for more recipes