Hot dogs with lemon-beet sauerkraut and giardinera relish

My wife is a big fan of hot dogs, and we have a great vendor at the market that does natural, uncured hot dogs in Poly Face Farms. I try to change it up every once in a while with different toppings. This one included another great market vendor in Wild Earth Farms, who supplied the lemon-beet sauerkraut (crazy good). I paired them with a staple in our house, cucumber-tomato salad.

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Hot dogs with lemon-beet sauerkraut and giardinera relish

Course

Dinner, Lunch

Cuisine

American

Servings

Ingredients

Hot Dogs

• Hot dogs from Poly Face Farms
• mustard of the standard yellow variety
• pickled veggies I used an Italian assortment of cauliflower, red peppers, carrots, and pepperoncinis. Diced
• lemon-beet sauerkraut from Wild Earth Farms

Salad

• cucumbers sliced and quartered
• tomatoes sliced and quartered
• red onion shaved slices
• red wine vinegar
• olive oil
• parsley minced
• Salt and Pepper to taste

Course Dinner, Lunch Cuisine American Servings Ingredients Hot Dogs Hot dogs from Poly Face Farms mustard of the standard yellow variety pickled veggies I used an Italian assortment of cauliflower, red peppers, carrots, and pepperoncinis. Diced lemon-beet sauerkraut from Wild Earth Farms Salad cucumbers sliced and quartered tomatoes sliced and quartered red onion shaved slices red wine vinegar olive oil parsley minced Salt and Pepper to taste

Instructions

Hot Dogs

1. Grilled the hot dogs until at preferred doneness. Top with yellow mustard then preferred topping.

Salad

1. Halfway shave the cucumbers, then slice and quarter. Slice and quarter tomatoes. Thinly shave red onion slices. Toss in a bowl with oil, vinegar, and parsley. Add salt and pepper to taste.

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