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1
For the mayonnaise: place the piccalilli in a container and, using a hand blender, blitz until smooth then fold into the mayonnaise.
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2
Add the chives and season with salt and freshly ground black pepper then set aside.
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3
For the sauerkraut: place a little oil in a pan over low heat.
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4
Add all ingredients into the pan and sweat on a low heat for 8-10 minutes to allow the flavours to infuse.
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5
Remove from the heat, season with salt and freshly ground white pepper and allow to cool.
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6
For the caramelized onions: place the oil in a pan over medium heat, add the onions and a pinch of salt.
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7
Continue to cook for 15 minutes or until the onions are soft and brown in colour.
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8
Cook the sausages on the preheated barbecue and turn regularly until fully cooked with no pink meat (about 15 minutes).
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9
Cut the hot dog bun in half and place them cut-side down on the barbecue for 1520 seconds to toast.
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10
Cook the bacon on the barbecue for 2-3 minutes, until cooked and crispy.
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11
Cook the sausages on the preheated barbecue and turn regularly until fully cooked with no pink meat (about 15 minutes).
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12
Cut the hot dog bun in half and place them cut-side down on the barbecue for 1520 seconds to toast.
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13
Cook the bacon on the barbecue for 2-3 minutes, until cooked and crispy.
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14
Serve with the sausage in the toasted rolls, topped with sauerkraut, caramelised onions and the piccalilli mayonnaise.
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15
Finish with a sprinkle of the chopped bacon.
