German Dog (half) Recipe

Name: Gabby Goat American Pub & Grills German Dog (Half) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: German
Ingredients: 0.5 piece Bratwurst or German-style frankfurter; 0.5 piece Hot dog bun (split-top or standard); 1 tsp Unsalted butter; 0.25 piece Yellow onion; 1 tsp Vegetable oil; 0.25 tsp Brown sugar; 0.5 tsp Apple cider vinegar; 1 tbsp Water; 0.125 tsp Salt; 0.0625 tsp Black pepper; 0.5 tbs Yellow mustard; 0.25 tsp Creamy horseradish or German mustard (optional); 0.5 tsp Sweet pickle relish (optional); 0.25 tsp Fresh parsley, chopped (optional garnish)

Inspired by Gabby Goat American Pub & Grill

Time20m

Serves1

Make German Dog (half) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage and Bun

1/2 piece Bratwurst or German-style frankfurter

1/2 piece Hot dog bun (split-top or standard)

1 tsp Unsalted butter

Onion Topping

1/4 piece Yellow onion

1 tsp Tuscany sunflower oil

1/4 tsp Brown sugar

1/2 tsp Apple cider vinegar

1 tbsp Water

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Condiments and Garnish

1/2 tbs Yellow mustard

1/4 tsp Creamy horseradish or German mustard (optional)

1/2 tsp Sweet pickle relish (optional)

1/4 tsp Fresh parsley, chopped (optional garnish)

Method

Sausage and Bun

Heat and slice sausage

If using a raw bratwurst, simmer in gently boiling water or beer for 8–10 minutes until cooked through; if using a pre-cooked frankfurter, simmer or poach 3–4 minutes until heated. Remove and pat dry. Cut the half-sausage lengthwise if desired for a better fit in the half bun and easier eating.

Toast the bun

Butter the inside of the half bun lightly (about 1 tsp for half bun). Heat a skillet over medium heat and place the bun cut-side down; toast until golden and slightly crisp, about 60–90 seconds. Remove and keep warm.

In the same skillet, add the sausage and sear for 1–2 minutes per side over medium-high heat to develop color and a bit of char. Remove and set in the toasted bun.

Onion Topping

Prepare the onions

Peel and thinly slice a quarter of a yellow onion into thin half-moons (about 2–3 tablespoons sliced).

Caramelize quickly

In a small skillet, heat 1 tsp vegetable oil over medium heat. Add the sliced onions and a pinch of salt. Sauté, stirring occasionally, 3–5 minutes until softened and beginning to turn golden.

Sweeten and deglaze

Sprinkle 1/4 tsp brown sugar over the onions and stir 30 seconds. Add 1 tbsp water and 1/2 tsp apple cider vinegar to deglaze the pan, scraping up any browned bits. Cook 1–2 more minutes until the liquid reduces and the onions are glossy and saucy. Season with 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Remove from heat.

Assembly and Condiments

Spread 1/2 tbsp yellow mustard evenly on the inside of the toasted bun.

Place the seared half-sausage into the bun.

Top the sausage with the warm caramelized onions (all prepared onion topping). If using, add a small smear (1/4 tsp) of creamy horseradish or German mustard and 1/2 tsp sweet pickle relish to taste.

Garnish with a very small pinch (about 1/4 tsp equivalent) of chopped fresh parsley if desired. Serve immediately while hot.