German Hot Dog Recipe

Cook sausages

Bring a medium saucepan with enough water to cover sausages to a gentle simmer. Reduce heat to low so water is just below a boil. Add the bratwurst and simmer gently, uncovered, for 8–10 minutes until cooked through (internal temp 71°C / 160°F). Alternatively, grill over medium heat for 8–10 minutes, turning until evenly browned and cooked through.

Toast buns

While sausages finish, heat a skillet over medium heat and melt 2 tablespoons butter. Split buns and place cut-side down in skillet, pressing gently, until golden and toasted, about 1–2 minutes. Remove and keep warm.

Assemble hot dogs

Place one cooked sausage in each warmed bun. Spread 1 teaspoon mustard on the inside of each bun before adding the sausage, or pipe mustard over the sausage. Top each with 2 tablespoons of beer-braised onions, two pickle slices, and optional sauerkraut or parsley if using.

Slice onions

Peel the large yellow onion and cut in half pole-to-pole. Slice crosswise into 3–4 mm (1/8–1/6 in) thin half-moons so the onion cooks evenly.

Caramelize & braise

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 5 minutes. Stir in 1 tablespoon brown sugar and 1 teaspoon Dijon mustard and continue to cook until onions are golden, about 3–4 minutes more. Pour in 120 ml beer and 1 teaspoon apple cider vinegar, lower heat to medium-low, and simmer uncovered until most of the liquid has evaporated and onions are soft and jammy, about 8–10 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning.

Finish

If the onions are too sharp, stir in an extra 1/2 teaspoon brown sugar or a pinch of salt. Keep warm until assembly.

Spread 1 teaspoon sweet or coarse-grain mustard inside each toasted bun or drizzle over the sausage. Add two dill pickle slices per hot dog. If using whole pickles, slice thinly and place on top of the onions.

If using sauerkraut, warm about 1 cup in a small saucepan over low heat or microwave until heated through and drain well. Spoon roughly 2–3 tablespoons on each hot dog. Finish with a sprinkle of chopped parsley or a pinch of paprika flakes/hot sauce for heat.