Anybody can grill a hot dog, slap it on a bun and dump on the usual ketchup and mustard. So how about going a bit beyond the ordinary?
Let’s start with the meat. Rather than your basic dog, up the ante by grilling up something more robust, such as bratwurst sausages or peppery kielbasas. They are bigger, meatier and way more flavourful. For toppings, we went decidedly German, filling our buns with sauerkraut, cheese and sauteed apple. And of course it doesn’t hurt that these grinders pair up so well with beer…
BRATWURST GRINDERS WITH APPLE, CHEDDAR AND SAUERKRAUT
Start to finish: 30 minutes
Servings: 4
1 tablespoon caraway seeds
1 large apple, peeled, cored and diced
1 teaspoon sugar
4 small grinder rolls
Butter
4 bratwurst sausages or 6-inch kielbasas
1/2 cup shredded extra-sharp cheddar
1/2 cup sauerkraut, squeezed of excess moisture
In a dry skillet over medium, toast the caraway seeds, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside.
Return the skillet to medium-high and add the apple and sugar. Saute until lightly caramelized and just tender, about 5 minutes. Set aside.
Heat the grill to medium. Slice open the grinder rolls and butter the insides. Place the rolls on the grill grates, spread open and set cut side down. Grill until toasted, 2 to 3 minutes. At the same time, grill the sausages or kielbasas, turning occasionally until charred, plump and cooked through, about 6 minutes.
To assemble, sprinkle the insides of the rolls with the cheese before placing a sausage into each. Divide the apples between the rolls, then top with sauerkraut and a sprinkle of toasted caraway seeds.