German Style Carrot Dogs

I admit, the whole reason I had never tried a carrot dog until today was because I honestly didn’t think carrots would work very well but ….

Wow, was I wrong!

These would make a perfect addition to your vegan 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?!

The key to success though 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.

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:

sauerkraut
Dijon mustard
shallot
sweet pickle relish
carrots
barbecue seasoning blend
pretzel hotdog buns

How to make German Style Carrot Dogs:

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 1 tbsp 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

Cheers!