Saskatchewan Dog
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Saskatchewan Dog
Created By: Chef Dale MacKay
Ingredients
| Beet relish | ||
| 1 | Tbsp vegetable oil | |
| ½ | cup red onion, thinly sliced | |
| 1 | cup beets, grated | |
| ¾ | cup carrot, grated | |
| ½ | cup Granny Smith apple, peeled and grated | |
| ⅓ | cup brown sugar | |
| ¾ | cup red wine vinegar | |
| 1 | tsp mustard seed | |
| 1 ½ | cups water | |
| Dog and bun | ||
| 1 | package (500 g) of 5 JOHNSONVILLE Bratwurst | |
| 3 | Tbsp CO-OP GOLD Cream Cheese | |
| 1 | Tbsp CO-OP GOLD Premium Dijon Mustard | |
| WONDER Ballpark Classic Hotdog Buns | ||
| 1 | Tbsp fresh dill, minced | |
Directions
Serves: 5
Prep Time: 15 minutes
Total Time: 45 minutes
For the beet relish
- Place a small pot on medium heat and add oil. Add onions, beets and carrots. Sweat 3 to 5 minutes, stirring thoroughly to keep the mixture from browning.
- Add remaining ingredients. Simmer 25 to 30 minutes or until the liquid is reduced and the mixture has the consistency of relish.
For the dog and bun
- Pre-heat grill to medium. Grill bratwurst on all sides, 14 minutes or until fully cooked through. Remove from heat and keep bratwurst warm.
- To assemble, spread cream cheese and mustard on each bun, then set bratwurst on top.
- Top each bratwurst with a spoonful of beet relish, then garnish with a sprinkle of dill.
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