Rueben Hotdog with Ballymaloe Relish

landscape (hot dog) sausage


(serves 4)

4 sausages or hotdogs

4 hotdog buns or crusty rolls

75g Sauerkraut

60g Swiss cheese grated

4 tbsp Mayonnaise

2 tbsp 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.

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

Comments are closed.