Rueben Hotdog with Ballymaloe Relish

A classic Rueben sandwich has corned beef on rye bread with sauerkraut and swiss cheese, we’ve created a Ruben hot dog, adding all the best bits including a Ballymaloe relish mayo.

Hotdog with Ballymaloe Relish

Ingredients:
(serves 4)
4 Jumbo Sausages
4 hotdog buns or crusty rolls
75g Sauerkraut
60g Swiss cheese grated
4 tbsp Mayonnaise
2 tbsp Ballymaloe Relish

Method:
1. Mix the mayonnaise and Ballymaloe Relish to create your hotdog sauce.
2. BBQ the sausages, this takes 10-15minutes on the BBQ depending on their thickness.
3. When cooked through put each sausage in a bun, you may want to toast these.
4. Top with Sauerkraut, Swiss cheese and the Ballymaloe Relish mayo.

Source: Ballymaloe Foods

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