This weekend, I was looking for something quick and easy to make after a busy week of events & writing.
In my research, I across a number of recipes online for poaching different types of hot-dog sausage in beer.
With the naturally smoky and salty taste of frankfurters, I figured it would be a great idea to poach them in one of two fruit lambic beers I had left over from a previous Beer52 delivery.
I mean, we cook Ham in Cola or Orange Juice so it makes total sense.
I opted for a bottle of Kriek Boon which I reviewed some time ago.
In my review, I mentioned how it had a cherry cola feel about it, with its sharp and tangy cherry flavour. This would make Kriek Boon the ideal option to poach the frankfurters in and create a powerfully sweet & savoury glaze out of to pour over the finished franks.
I paired the frankfurters with a fresh and spicy new potato salad which balanced out really well too. The salad can be made in advance to save a little time and effort.
- 1 Bottle of Kriek Boon
- 2 Tablespoons of White Sugar
- 4 Large Frankfurters
- 4 Hotdog Buns
- Bring the oven to a low heat just to warm up the buns gently.
- Crack open the bottle of Kriek Boon and pour into a good sized frying pan along with the sugar. Bring to a boil and stir the sugar in until dissolved.
- Once boiling, add the frankfurters and poach in the liquid for about 7 minutes or until cooked through (Follow packet instructions).
- Store the frankfurters in the oven with the buns and continue to reduce the Kriek Boon until the liquid looks the consistency of a syrup.
The Glaze will reduce quickly at this point so watch carefully.
- 280g Sauerkraut (Allow about 70g per person)
- 1/2 tbsp Brown Sugar
- Wash the Sauerkraut and squeeze with your hands to remove most of the liquid.
This will take away some of the tart flavour but still retain the texture.
A couple of rinses will do the trick.
- Place in a pan with the sugar and bring the heat up to a medium/high temperature.
- Allow the sugar to cook in and any excess liquid to cook out for about 7 minutes.
Bringing it all together
- Slice the buns down the middle and add the frankfurter.
- Add a portion of the warmed Sauerkraut to the bun.
- Pour on the Kriek Boon Glaze
- (Optional) Add a portion of the spicy potato salad and enjoy!
Spicy Potato Salad
- 3 Spring Onions (Finely chopped)
- 400g New Potatoes (Halved)
- 4 tbsp Yogurt
- 4 tbsp Mayonnaise
- 2 tbsp Whole Grain Mustard
- Salt & Pepper
- Bring a pan of water to the boil with a little salt.
- Add the new potatoes and cook for about 10 minutes until cooked through.
I usually test by piercing a potato with a knife, It should go through with ease.
- Whilst the new potatoes are cooking, add the chopped spring onions, yogurt, mayonnaise and whole grain mustard to a bowl.
- Once your happy with the new potatoes, place them in a bowl of cold water to cool them down.
- Drain the water from the new potatoes and add them to the mixture in the bowl.
- Add a little salt and pepper for seasoning and its ready to serve.