German Style Carrot Dogs ~
Carrot Dog Recipe
Confession: I had never tried carrot dogs until today and the whole reason is I honestly didn’t think carrots would work very well but ….Wow, was I wrong!
These non-traditional plant-based “dogs” are completely delicious and would make an excellent addition to any Oktoberfest menu!
Pan-charred with smoky barbecue seasoning and served on toasted pretzel buns with spicy brown mustard and a mixture of sauerkraut and sweet relish, these carrot dogs were a success! Who knew?!
Quick Tip for Success
The key to success when making carrot dogs is getting the texture down. During the first step of boiling the carrots, I was concerned about overcooking (yuck) or undercooking (no one wants a crunchy hotdog) so I would give the “dogs” a little prick with a fork every few minutes until they were just right.
How to Serve
For this German-style dinner, the carrots were served in pretzel buns smeared with spicy brown mustard and topped with a mixture of sauerkraut, shallots, and sweet pickle relish. Dijon and dill potato salad rounded out the meal nicely.
Ingredients for German Style Carrot Dogs
- 1/4 cup sauerkraut
- 2 tablespoons Dijon mustard
- 2 tablespoons shallot, finely sliced
- 2 tablespoons sweet pickle relish
- 4 medium-sized carrots
- 1 tablespoon vegetable oil
- 1 tablespoon barbecue seasoning blend
- 4 pretzel hotdog buns
How to Make German-Style Carrot Dogs
For the Topping:
STEP ONE: Into a small saucepan over medium heat add sauerkraut, Dijon mustard, shallot, and relish. Heat through and set aside.
For the Carrot Dogs:
STEP TWO: Into a large nonstick skillet, add 2 inches of water and bring to a boil. Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes. Drain the water from the skillet and return the cooked carrots to medium heat.
STEP THREE: Add 1 tablespoon vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally until the carrots begin to char in places, about 4 to 6 minutes.
STEP FOUR: Toast buns under broiler then nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish and serve.
More Plant-Based Oktoberfest Recipes You’ll Love!
- Sauerkraut Hot Dog Topping
- German Potato Salad
- Vegan Pub Style Beer Cheese Dip
- Vegan Sausage and Sauerkraut Stuffed Potatoes
- Whole Grain Mustard Mashed Potatoes
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German Style Carrot Dogs
Ingredients
- 1/4 cup sauerkraut rinsed and drained
- 2 tablespoons dijon mustard
- 2 tablespoons shallot thin sliced
- 2 tablespoon sweet pickle relish
- 4 medium-size carrots
- 1 tablespoon barbecue seasoning blend
- 4 pretzel hotdog buns
Instructions
For the topping:
- Into a small saucepan over medium heat add sauerkraut, Dijon mustard, shallot, and relish. Heat through and set aside.
For the carrot dogs:
- Into a large nonstick skillet, add 2 inches of water and bring to a boil.
- Add the carrots to the boiling water and cook until fork-tender, about 10 to 12 minutes.
- Drain the water from the skillet and return the cooked carrots to medium heat.
- Add the vegetable oil and sprinkle with barbecue seasoning. Cook, tossing occasionally until the carrots begin to char in places, about 4 to 6 minutes.
To serve:
- Toast buns under broiler then nestle a carrot dog into each. Top with the remaining Dijon mustard, remaining shallot, sauerkraut, and remaining sweet pickle relish
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