Recipes
24
REUBEN-STYLE HOT DOGS
PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 5-8 MINUTES | COOK TIME: 7-10 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 In a small bowl, add all the dressing ingredients
and mix until combined.
2 In a medium bowl, toss the onions with 1
tablespoon oil. Brush the sausage with the
remaining 1 tablespoon.
3 To install the grill plate, position it flat on top of the
heating element and gently press down until it sits
into place, then close the lid.
4 Turn dial to GRILL, set temperature to LO and set
time 10 minutes. Select START/STOP to begin
preheating (preheating will take approx. 5-8
minutes).
5 When unit beeps to signify it is preheated and
“ADD FOOD” is displayed, open the lid, add the
sausages to one side of the grill and onions to the
other. Close the lid to begin cooking.
6 When the unit beeps and displays FLIP, open the
lid and turn the sausages. Give the onions a stir,
then brush with butter. Close the lid to continue
cooking, check if cooked after 7 minutes and
remove cooked food if necessary.
7 When cooking is complete, transfer sausages and
onions to a plate. Place the hot dog buns cut side
down to the grill. Close the lid and leave to toast in
the residual heat for 1 to 2 minutes.
8 To serve, divide the Emmental cheese slices
between the toasted buns and top with sausages
and onions (split standard sausages in half
lengthways to fill the buns, if using). Top with
sauerkraut if desired, followed by prepared
dressing and chives.
INGREDIENTS
2 small onions, peeled, cut into thin wedges with
roots attached
2 tablespoons vegetable oil, divided
4 pork sausages
4 hot dog buns, cut
30g unsalted butter, melted
8 slices Emmental cheese
4-6 tablespoons sauerkraut to serve, optional
2 tablespoons finely chopped chives
DRESSING
100g mayonnaise
20g ketchup
1 medium pickled gherkins (about 25g), finely
chopped
10g creamed horseradish (or fresh, finely grated)
1 teaspoon Worcestershire sauce
½ teaspoon hot mustard (or powder)
½ teaspoon hot sauce
Pinch sweet smoked paprika
Sea salt and ground black pepper, as desired
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