Campfire Loaded Hotdogs

Campfire Loaded Hotdogs

In the states there’s this campfire tradition known as a ‘Wiener Roast’. I partook in one of these a few years ago when I was there. For those not familiar with the act, the traditional sausage used is the frankfurter; although bratwurst is quite common too. You ram it onto a stick or roasting fork and flame that bad boi for about 10 minutes. Nothing too out of the ordinary there right?

But where it gets interesting is in the toppings! Slap the roasted wiener in a bun with other delights such as sauerkraut, pickles, diced onions, chili beef, shredded cheddar and diced tomato or a relish rather like bruschetta.

Well, on a rainy weekend trip in Dwellingup I decided to create my own version of the Wiener roast. Here’s how it went.

What I used 

  • Cheese Kransky sausages
  • One red onion
  • A bunch of capers
  • Chilli flakes
  • Hotdog buns
  • Dijon mustard
  • Garlic aeoli
  • White wine or balsamic vinegar

How I used it

  1. Get a fire going if it’s not already! This is no fun to cook on a gas stove
  2. Slice the red onion, slice the hotdog buns if they don’t come pre-sliced
  3. Heat a little oil in your pan, then throw the onion in, add some chilli flakes and a splash of white wine
  4. Get the Kranskies on the grill. Maximum flame, they’ll take no more than 5 minutes to cook. Don’t leave them unattended; they’ll be charcoal before you know it.
  5. The onion is probably done by now. A couple of minutes should do it, until they juuuust start to soften.
  6. Set the onions aside, close to the fire to keep warm. Wipe out the pan and throw a handful of capers. Get that pan as hot as you can and roast them until they just start to blacken
  7. While I turned the Kranskies, I toasted the buns over the flame!

If you’ve timed it right, everything should be ready all at once. Ready to serve nice and hot on a cold rainy day like this! A bit of mustard and a strip of garlic aeoli is a must to top it off.

Analysis

The onions are amazing. The chilli really made them great. Roasting the capers took some of the intensity off their flavour, even a non-caper lover liked them! And that Kransky…perfect. A bit of a crunch to it but not over cooked enough so as to leak all the cheese.

Not only is it delicious, but damn fun to cook! Give it a go sometime 🙂

Alex

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