Rachel Khoo's Balsamic Onion Hot Dogs with Fennel-Apple-Red Cabbage Slaw

I first heard about this when Food Network cooking show host Rachel Khoo posted a video on Facebook that she’d also posted on her YouTube page.

It seemed intriguing, so I gave it a try.

You know what? Everybody liked it as it was ‘way different from the usual mustard, onions and pickled relish we usually put on our hot dogs.

This is Rachel Khoo's recipe:

Ingredients 

• SAUSAGES, 6
• BUNS, 6
• RED ONIONS, 2
• BALSAMIC VINEGAR, 4 tablespoons
• OLIVE OIL, 1 tablespoon
• SALT, pinch 

For the slaw 

• RED CABBAGE, small head, ½
• APPLE, 1 crunchy, cored
• FENNEL, ½
• LEMON JUICE, 1 lemon
• OLIVE OIL, 3 tablespoons
• SALT, to taste 

Directions 

1. Preheat the oven to 400°F.
2. Cut onions into quarters and separate.
3. Toss in the balsamic vinegar, oil and salt.
4. Place in a baking dish, then in the oven for 30 minutes or until the onions have softened.
5. Ten minutes before the onions are done, throw the sausages (prick the sausages to stop them from exploding) into the baking dish to roast.
6. Make the slaw: Thinly slice (by knife or mandoline) the cabbage, fennel and apple.
7. Toss together with the olive oil and lemon juice. Taste for salt.
8. Place the buns into the oven for a couple of minutes to warm up.
9. To assemble: stuff the sausages and onions into a bun, with the slaw on top.