Eating hot dogs is not something that really fits with my reputation. It is true that I do not generally eat hot dogs. In winter I do however like to make my own gourmet version and that goes like this: I bake my own wholewheat buns, I procure artisan prize-winning smoked pork sausage (rookworst) from the butcher I frequent, and I serve it with sauerkraut and home-made ketchup. Home-made mustard and home-made sauerkraut would also be nice, but those are bridges I haven’t crossed just yet. And who knows, perhaps I’ll even smoke my own pork sausage one day? In any case, my “hot dog” tastes a lot better than one from a street vendor.
There is a big difference between a rookworst from a supermarket and one from a proper butcher. One of the major differences is that the artisan smoked pork sausage actually has been smoked, rather than being treated with chemicals. The home-made buns are especially good because there is nothing better than freshly baked bread. You could get away with using Heinz, but I made my own ketchup a while ago and it keeps well so I still have it and it does have a more interesting flavor. A recipe is perhaps stretching things a bit here, but oh well…
1 smoked pork sausage (about 300 grams/.66 lbs)
250 grams (.55 lb) sauerkraut, cooked
4 freshly baked wholewheat buns, for example by using this recipe
ketchup to taste