Hot Dog with Sauerkraut, Poppy Mustard and Fried Onions

For the hot dog with sauerkraut, poppy mustard and fried onions, first wash the sauerkraut well and drain in a sieve. Sauté onion and garlic in clarified butter until translucent. Add cabbage and spices and pour in beef broth. Simmer for about 1 ½ hours and season with salt and pepper.

For the mustard, first finely mortar the mustard seeds or grind them finely in a coffee grinder. Place mustard flour, poppy seeds, sugar and salt in a large bowl. Bring vinegar and water to a boil, let cool and pour over the mustard-poppy seed mixture while lukewarm. Then finely puree all ingredients. Make sure that the mixture is not mixed too long. It should not become too hot, otherwise the mustard will become very bitter.

Grill the beef sausages or fry them in a pan.

Slice the hot dog buns lengthwise, but do not cut all the way through. Press them apart. Fill with cabbage, place sausages on top, pour mustard on top. Sprinkle with fried onions and the cucumber strips and serve the hot dog with sauerkraut, poppy seed mustard and fried onions.

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