This bite-sized creation reimagines the joy of a classic hot dog: classic grilled onions, a hint of mustard’s tang, crisp pickle and smoky Cheese Kransky, all coming together to deliver comfort-food flavour in an elegant, party-ready form.

  • Ingredients

    • Olive oil - drizzle
    • Brown onion sliced thin – 2
    • Salt – to season
    • Baguette – minimum 60cm
    • Gotzinger’s Cheese Kransky Chipolatas – 10 sausages
    • Dijon mustard – 10 tsp.
    • Cornichons – 20



  • Instructions

    • Set the oven to 180°c fan force.
    • In a medium fry pan, add a drizzle of olive oil followed by the
      sliced brown onions and season with salt. Cook on a low – medium heat for 20
      minutes, stir regularly. Once ready, set aside.
    • Slice the baguette into 20 x 3cm thick slices.
    • Place the slices of baguette onto a lined baking tray, drizzle with
      olive oil and bake for 10 minutes or until golden – remove from the oven.
    • Diagonally slice the Cheese Kransky Chipolatas in half.
    • Heat a medium fry pan and cook the Cheese Kransky Chipolatas for 5
      minutes or until golden and caramelized. Remove from pan.
    • To assemble the canapes, smear about ½ tsp. of Dijon mustard onto
      each slice of toasted baguette, followed by about 1tsp. of the caramelised
      onion, then a slice of Cheese Kransky, a cornichon and pin it all together with
      a toothpick.
    • Repeat until all 20 are
      completed and present on a serving dish.



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