NEW ORLEANS HOT DOG TROLLEY SPECIAL

NEW ORLEANS TROLLEY SPECIAL

6 long hot dog buns
6 beef sausages

½ cup creole
mustard
¾ cup mayonnaise

1 tsp. Louisiana style hot sauce

1 large chopped, white onion
2 tbs. butter

3 cups sauerkraut, drained
1 tsp. sugar

1 tsp. celery seed.

1 tbs. dried thyme

1 tsp. salt
1 tsp. black pepper.

1 tsp. onion powder.

1 tsp. garlic powder

1. In a small bowl mix all the seasonings: sugar, celery seed, thyme, salt, pepper, onion powder and garlic powder, stir.

2. In a skillet, melt the butter on a medium to high heat.

3. Add in chopped onions.

4. Cook onions, until slightly caramelized, about 5 minutes.

5. Add drained sauerkraut, stirring constantly, incorporating onions with the kraut.

6. Stir in seasoning mix.

7. Cook 5 minutes more on low heat, remove from heat.

8. Cook sausages by boiling or steaming on the stovetop about 10 minutes; let rest about 5 minutes before serving. (do this while cooking onions)

9. In a separate bowl mix mustard, mayonnaise and Louisiana-style hot sauce.

10. Spread sauce mixture on buns. Layer meat, then sauerkraut, top with more sauce.

Variation: Cook Boudin (Louisiana specialty sausage), by boiling on stovetop, about 10 minutes, letting rest 5 minutes; omit sauerkraut, and serve on bun using spread mixture.

Serves 6

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