Tonzu hotdog with sassy sauerkraut and rum BBQ sauce with creamy potato salad

Cut the potatoes in half then cook in salted boiling water for about 20 minutes or until fully cooked. Strain and set aside.

Get a small frypan hot with a splash of oil. Peel and slice the onion. Add the onion to the pan and reduce the heat, then add a pinch of salt, and cook for 10 to 12 minutes until well cooked down and golden.

Preheat the oven to 190 degrees.

Remove the leaves from the celery and finely dice the stalks into 1 cm cubes. Place in a bowl.

Slice down the centre of the buns – not all the way through.

Put the sausages on a lined tray in the oven and cook for 10-12 minutes until coloured.

Once cooked, add the buns to the tray and cook for a further 2-3 minutes. You can slightly open the buns to get the heat into the centre.

Cut the potatoes in bite sized pieces. Mix the potatoes with three quarters of the potato salad dressing, diced celery and a pinch of salt, taste and add more dressing or salt, as needed.

Serve the sausage in buns, topped with caramelised onion, sauerkraut and BBQ sauce with potato salad on the side. If there’s any onion or sauerkraut left once your hot dogs are made, feel free to add them to the potato salad for an extra kick.