|5||red onions (divided)|
|200 g||cheddar cheese|
|1 tbsp||potato starch|
|80 g||plain yogurt|
|1 tsp||curry powder|
|8||hot dog buns|
|ketchup for serving|
|vegetable oil for frying|
Hot dogs go with beer go like bread goes with butter. A good choice here would be a light, refreshing Pilsner that's not overly hoppy, for example Ratsherrn Pilsner.
Chop pickles, reserving pickle water. Finely chop red chili, parsley, and chives. Slice red onion into fine rings.
Fill a large saucepan with water and bring to a boil. Once boiling, remove from heat and add sausages. Set aside to heat up.
For onion topping, heat vegetable oil in a frying pan over medium heat. Cook four fifths of the onions until soft and translucent, for approx. 8 – 10 min. Remove from heat and set aside.
For spicy cheese sauce, melt grated cheese with milk in a medium saucepan over medium-low heat. Add red chili, season with salt and pepper and stir to combine. Remove from heat and set aside.
For pickle topping, stir together potato starch with water in a small bowl and set aside. Bring reserved pickle water in a small saucepan over medium-high heat to a boil. Once pickle water has reduced by half, pour in potato starch mixture and stir until sauce thickens. Add three quarters of chopped pickles, season with salt and pepper, and stir to combine. Remove from heat.
For remoulade, squeeze lemon juice into a large bowl. Add remaining pickles and red onion, chopped parsley and chives, yogurt, mayonnaise, and curry powder. Season with salt and pepper and mix well.