Autumn hot dog
Grilled pork sausage, red cabbage braised with apple and red onion, wholegrain mustard, served on a plain, smooth-surface classic hot dog bun.
Recommended bun: Hot dog, smooth surface, seedless
Allergens (EU Reg. 1169/2011): Cereals containing glutenMilkMustardSulphur dioxide and sulphites
Allergens are indicative, inferred from typical ingredients: the label of the products actually used takes precedence.
Ingredients and quantities
| Ingredient | 1 serving | 4 servings | 10 servings (service) |
|---|---|---|---|
| Classic hot dog bun | 70 g | 280 g | 700 g |
| Fresh pork sausage (one whole sausage or two halves, grilled until evenly browned) | 150 g | 600 g | 1500 g |
| Red cabbage (thinly sliced into julienne strips, slowly braised until tender) | 80 g | 320 g | 800 g |
| Apple (cut into small cubes, added to the cabbage during cooking for natural sweetness) | 30 g | 120 g | 300 g |
| Red onion (thinly sliced, braised together with the cabbage) | 20 g | 80 g | 200 g |
| Apple cider vinegar (used to deglaze the cabbage and add a sharp note) | 10 g | 40 g | 100 g |
| Granulated sugar (a pinch, to balance the acidity of the vinegar) | 5 g | 20 g | 50 g |
| Wholegrain mustard (spread on the base of the bun before filling) | 15 g | 60 g | 150 g |
| Extra virgin olive oil (used to braise the cabbage with apple and onion) | 5 g | 20 g | 50 g |
| Butter (to warm and lightly brown the inside of the bun in the pan) | 5 g | 20 g | 50 g |
Method for service
- **Mise en place**: thinly slice the red cabbage and red onion, cut the apple into small cubes. Have cider vinegar, sugar and wholegrain mustard ready.
- **Braised cabbage**: in a pan with extra virgin olive oil, braise the cabbage, apple and onion over low heat for 15-18 minutes, deglazing with cider vinegar and adding the sugar halfway through cooking; season with salt and keep warm.
- **Grill**: cook the sausage on a hot grill or griddle for 8-10 minutes, turning frequently, until evenly browned and fully cooked through.
- **Bun**: warm the classic plain hot dog bun in a pan with a knob of butter, or in a hot oven for a few minutes, until golden and crisp outside, soft inside.
- **Assembly**: open the bun, spread the wholegrain mustard on the base, lay the grilled sausage on top and generously cover with the hot braised cabbage.
- **Service**: serve immediately, wrapped in greaseproof paper or on a board, with extra mustard on the side if desired.
Menu notes
A seasonal hot dog that combines the rustic character of grilled sausage with the sweet-and-sour note of red cabbage braised with apple. The wholegrain mustard adds a decisive touch without overpowering the flavours. Excellent paired with amber beers or a dry cider, it also works well as a rotating autumn menu special.
Seasonality
Ideal for the menu during the autumn months, when red cabbage and apples are at their peak season and offer maximum natural sweetness.
Serving tips
Keep the braised cabbage warm in a bain-marie for fast, consistent service throughout the shift. Grill the sausage only when the order comes in to keep it juicy. Always warm the bun before assembly to prevent it from becoming soggy with the cabbage. Recommended pairing: amber beer or dry cider.
Food cost tips
The sausage is the most significant cost item: consider standard portion sizes and suppliers offering good value for money. The braised cabbage can be prepared in batches and stored for multiple services, reducing waste and prep time. Use the site's food cost calculator to check the actual food cost based on current purchase prices.
With your prices, the figures are precise: open this recipe in the food cost calculator.