Maple Wood Smoked Hot Dogs

MAPLE VINEGAR CABBAGE SLAW

• 1/2 cup home-made mayonnaise
• 2 tbsp hot mustard
• 2 cloves of garlic, minced
• 2 tbsp maple vinegar
• 2 cups kale, thinly sliced
• 2 cups red cabbage, thinly sliced
• 2 cups green cabbage, thinly sliced
• 6 strips of bacon, cooked and crumbled
• Salt and pepper

MAPLE KETCHUP

• 4 French shallots, peeled and minced
• 1 tbsp oil
• 2 bay leaves
• 1 tbsp coriander seeds, crushed
• Salt and pepper
• 4 tomatoes, cut into eighths
• 1 clove of garlic, minced
• 2 1/2 cups fresh blackcurrants or frozen cranberries
• 1/2 cup maple syrup
• 1/2 cup maple vinegar

MAPLE MUSTARD

• 6 tbsp hot or prepared mustard, to your taste
• 2 tbsp maple syrup

HOT DOGS

• 8 artisan hot dog buns (a bit larger than regular buns)
• 8 maple wood smoked sausages (or 8 plain Toulouse-style sausages, maple wood smoked on your barbecue*)

MAPLE VINEGAR CABBAGE SLAW

1. Combine mayonnaise, mustard, garlic, and maple vinegar in a bowl. Add the kale, red cabbage, green cabbage, and bacon. Season with salt and pepper and mix well. Put in the fridge to marinate for 30 minutes.

MAPLE KETCHUP

1. In a saucepan over low heat, sauté the French shallots in the oil.
2. Once the shallots are sweating, add the bay leaves, then the coriander seeds (in cheesecloth or a tea infuser), and season with salt and pepper.
3. Now add the tomatoes, garlic, and the blackcurrants or cranberries. Simmer for 5 minutes, then add the maple syrup and maple vinegar.
4. Reduce over low heat for about 10 minutes. Remove the bay leaves and the cheesecloth or tea infuser with the coriander seeds, then adjust the seasoning. Purée the ketchup in a food processor or with a stick blender, or leave it chunky as is.

MAPLE MUSTARD

1. Combine the mustard and maple syrup.

HOT DOGS

1. Grill the sausages on the barbecue at 180° C – 200° C (350° F – 400° F). If using plain sausages, smoke them with maple wood chips*.
2. Grill the buns, and serve your hot dogs with the three maple garnishes.