Simple Way to Prepare Speedy Beef Hot Dogs with Radish Slaw

Hey everyone, it's John, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Make Award-winning Beef Hot Dogs with Radish Slaw. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef Hot Dogs with Radish Slaw, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Hot Dogs with Radish Slaw delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef Hot Dogs with Radish Slaw is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef Hot Dogs with Radish Slaw estimated approx 25 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Beef Hot Dogs with Radish Slaw using 11 ingredients and 7 steps. Here is how you cook it.

The bare bones of this salad/slaw recipe are in Margaret Costas' Four Seasons Cookbook. I simply adapted it to pair it up with beef sausages in a hot dog that is good for an early Spring barbecue. If you can get kosher beef hot dogs or Viennas, use them. I had to use some bangers

Ingredients and spices that need to be Prepare to make Beef Hot Dogs with Radish Slaw:

1. 8 beef sausages, fried or cooked on the grill
2. 8 hot dog buns, split
3. the slaw
4. 1/2 white cabbage
5. 1/2 yellow onion
6. 1 1/2 cup radishes, washed and trimmed (topped and tailed)
7. 1 cup soured cream
8. 1 tbsp fresh grated horseradish or horseradish sauce
9. 1 tsp white vinegar or white wine vinegar
10. 1 tsp white sugar
11. 1/4 tsp salt

Instructions to make to make Beef Hot Dogs with Radish Slaw

1. Soak the half a cabbage (stalk and outer leaves removed) in a large bowl of ice cold water with a pinch of baking soda for 20 minutes
2. Drain and thoroughly dry the cabbage
3. Use a bread knife to thinly slice the cabbage, or, as I did, use a mandolin style vegetable slicer to slice all the vegetables (do the radishes one at a time...and please take care!)
4. Mix together the vinegar, sugar and salt and stir until pretty much dissolved
5. Add the soured cream and horseradish to the vinegar mixture and mix together well. Check the balance of the flavours and adjust to taste.
6. Cook the sausages according to the package instructions.
7. Put sausages in buns, then use tongs to pile the slaw on top. This is best done as near to getting the hot dog into your mouth as possible! (in other words, on your plate!)

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