Rueben Hotdog with Ballymaloe Relish

landscape (hot dog) sausage

Ingredients

(serves 4)

4 sausages or hotdogs

4 hotdog buns or crusty rolls

75g Sauerkraut

60g Swiss cheese grated

4 tbsp Mayonnaise

2 tbsp Ballymaloe Relish

Method

A classic Rueben sandwich has corned beef on rye bread with sauerkraut and swiss cheese, we’ve created a Ruben hot dog, adding all the best bits including a Ballymaloe relish mayo.

Mix the mayonnaise and Ballymaloe Relish to create your hotdog sauce. BBQ the sausages, this takes 10-15minutes on the BBQ depending on their thickness. When cooked through put each sausage in a bun, you may want to toast these. Top with Sauerkraut, Swiss cheese and the Ballymaloe Relish mayo.

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