Celebrate BBQ season with classic beef & pork hot dogs. Garnish them with the all dressed classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries. These beef and pork wieners are from Quill Creek Farms in Quill Lake, Sk.
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preparation time: 10 min
Total time: 25 min - difficulty level: 1
- recipe ID: CF127
- cuisine region: Fusion
Featured Saskatchewan Producer
Quill Creek Farms offers free range bison, beef and pork. Their Berkshire Pigs and Grass Fed Bison are Hormone Free. They receive no vaccines, no medications, no antibiotics, no chemical wormers, or any other chemicals. Their Pigs and Bison are free range and natural. locally owned and raised on our farm north of Quill Lake, Sk.
The farms are owned and operated by Doug and Anna Griller and Blair and Jodi Griller. The Griller Family has been in the livestock business since Doug’s grandfather immigrated to Canada in the early 1900’s.
You will need
- knife
- cutting board
- non-stick sheet or parchment paper
- baking sheet
- BBQ or pot
- oil
- salt
- pepper
Preparation
1
Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F
Optional: Cook the sausage on the BBQ.
Preheat the BBQ to 450F.
Peel the potatoes and cut in fries shape, 1/2 to 1 cm thick.
2
Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.
Place the fries in an even layer. Bake for 25 minutes.
3
Cook the wieners (BBQ oe boiled):
BBQ: Cook the beef and pork wieners for 5 minutes, turning them halfway.
Boiled: Bring water to a boil in a pot. When the water is boiling, add the beef and pork wieners. Cook for 5 minutes.
4
Prepare the onions: Peel the onion and cut in small* dices to garnish the hot dog.
*Note: The small dices help ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.
5
Toast the buns (BBQ or oven): . Heat the buns just before serving.
BBQ: Place the buns open side down on the BBQ for 1 minute. Ensure the buns are not directly exposed to the heat.
Oven: Place the buns open side down on the oven grill for 1 minute.
5
Assemble & serve: Garnish each hot dog with sauerkraut, onion and mustard. Serve with a side of baked fries.
bon appétit!
Ingredients
2 portions
4 portions
6 portions
Dr. Herrington's Health Fact
Regina Naturopathic
ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).
Cooking with Kids
Cooking for kids?
Go easy on the saurkraut for kids as they may not like its flavour.
Making this recipe with kids?
Ask the child to help by helping in step 5:
- Garnish their hot dog
Recommended Wine Pairing
BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47
PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol: 11%
Price (SLGA): $17.75
Tags
Note: We cannot guarantee any dish is allergen free.
Nutritional Information
