It’s hard to beat the classic combination of a proper Frankfurter on a bun with mustard, but do try adding some pickled cucumber or go for a tangy apple sauce! Both sauces are delicious and the versatile Leopard’s Leap Shiraz is a cool companion to this pumped-up hotdog.
Pickled Cucumber
Ingredients
- 1 cup water
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar (optional)
- 1 to 2 teaspoons salt
- sliced cucumbers (about 2 cups)
- sliced onion (about 1/2 cup)
Instructions
- In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
- All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
- Let the mixture rest in the fridge overnight and enjoy!
Apple Sauce
Ingredients
- 4 Granny Smith apples, peeled and cored
- 150g butter
- 1 tbsp brown sugar
- 1 cinnamon stick
- Salt and pepper
- ½ cup water
Instuctions
- Chop the apples roughly into 2 cm blocks.
- Melt the butter in a heavy based sauce pot; add the apples, sugar, cinnamon, salt, pepper and water.
- Place a lid on the pot and cook for 15 to 20 minutes, until the apples are completely cooked and soft. Remove the cinnamon stick.
- Blend the apples in a food processor until smooth, season to taste. The sauce can be served either hot or cold with roasted pork.
