Not a fan of the Frankfurter? Then opt for a pork banger or even good old boerewors instead. Whichever you choose, be generous with the remoulade, and enjoy with a glass of the delightfully easy-going Spier Signature Cabernet Sauvignon.
You’ll need: For the remoulade – 125ml mayonnaise; 60ml Greek yoghurt; 10ml Dijon mustard; 15ml capers, finely chopped; 30ml cucumber pickles, finely chopped; 15-30ml shallot/ onion, finely chopped; 30-45ml parsley, finely chopped; 1ml curry powder.
For the crispy onions – ½ cup cake flour; ½ teaspoon salt; a pinch of freshly ground black pepper; ½ teaspoon paprika; 1 white or red onion, finely sliced into rounds; vegetable oil, for frying.
For the hotdogs – 4 hotdog rolls, sliced open; butter for frying; 4 smoked Frankfurter sausages; pickled cucumber, for topping; remoulade, for topping; crispy onions, for topping.
Add all the ingredients for the remoulade to a medium-size mixing bowl, and mix well with a spoon. Set aside.
For the crispy onions:
Place the flour, salt, pepper and paprika into a medium-size plastic container with a lid. Cover and shake to mix. Add the sliced onion rings, separating them to get covered all over in flour, then cover with the lid and shake gently to cover all over with the seasoned flour.
Heat about 3 cm of oil in a medium pot over medium-high heat. Shake off excess flour from the onions rings, then fry them in batches until crisp and golden. Remove from the oil and drain on kitchen paper. Serve as a topping with the hotdogs.
For the hotdogs:
Butter the sliced sides of the rolls and toast in a hot pan until golden. Fry the frankfurters in the same pan in a little butter until warm and slightly toasted (or grill over the fire, or grill in a griddle pan). Spread the toasted buns generously with remoulade, then add a layer of sliced pickles, the warm Frankfurters and top with crispy onions. Serve at once, and enjoy with a glass of the delightfully easygoing Spier Signature Cabernet Sauvignon.
* Recipe & image by www.spier.co.za