Beef Hot Dogs with Radish Slaw

The bare bones of this salad/slaw recipe are in Margaret Costas Four Seasons Cookbook. I simply adapted it to pair it up with beef sausages in a hot dog that is good for an early Spring barbecue. If you can get kosher beef hot dogs or Viennas, use them. I had to use some bangers

  1. 8 beef sausages fried or cooked on the grill
  2. 8 hot dog buns split
  3. the slaw
  4. 1/2 white cabbage
  5. 1/2 yellow onion
  6. 1 1/2 cup radishes washed and trimmed (topped and tailed)
  7. 1 cup soured cream
  8. 1 tbsp fresh grated horseradish or horseradish sauce
  9. 1 tsp white vinegar or white wine vinegar
  10. 1 tsp white sugar
  11. 1/4 tsp salt
  1. Change Soak the half a cabbage (stalk and outer leaves removed) in a large bowl of ice cold water with a pinch of baking soda for 20 minutes
  2. Drain and thoroughly dry the cabbage
  3. Use a bread knife to thinly slice the cabbage or as I did use a mandolin style vegetable slicer to slice all the vegetables (do the radishes one at a timeand please take care!)
  4. Mix together the vinegar sugar and salt and stir until pretty much dissolved
  5. Add the soured cream and horseradish to the vinegar mixture and mix together well Check the balance of the flavours and adjust to taste
  6. Change Cook the sausages according to the package instructions
  7. Put sausages in buns then use tongs to pile the slaw on top This is best done as near to getting the hot dog into your mouth as possible! (in other words on your plate!)

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