Hot dogs with celeriac slaw and beetroot chips
two heads garlic
one tablespoon horseradish cream
vegetable oil, for deep frying
two beetroots, peeled and thinly sliced
one tablespoon olive oil
four beef sausages
four brioche rolls, split
balsamic glaze, to serve
eighty grams sour cream
one tablespoon lemon juice
one small celeriac, peeled and thinly sliced
two teaspoons caraway seeds, toasted
one// Preheat oven to hundred and eighty degrees celcius. Place the garlic on a baking tray and roast for thirty-thirty five minutes or until tender. Squeeze the garlic cloves from their skins and place in a small bowl. Mash with a fork until smooth. Add the horseradish cream and mix to combine. Set aside.
two// To make the celeriac slaw, place the sour cream and lemon juice in a bowl and mix until well combined. Add the celeriac and caraway seeds and mix to combine. Set aside.
three// Heat the vegetable oil in a medium saucepan over high heat until temperature reaches hundred and eighty degrees celcius on a deep-frying thermometer. Cook the beetroot, in batches, for ninety seconds-two minutes or until crisp. Drain on absorbent paper.
four// Heat the olive oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning frequently, for ten-twelve minutes or until cooked through. (I just used the BBQ outside) Spread the rolls with the garlic mixture, top with the sausages, celeriac slaw and beetroot chips, and drizzle with balsamic glaze to serve.