Yodelehh Heee Whooooo!!!
Yodel me this, Heinz – why does a meaty, old world tradition have to have such an unfortunate surname like “wurst”? There is nothing “wurst” about it! It’s amazing!! Bratwurst. Bockwurst. Drool-wurst! And topped with some quick and simple slaw with authentic spicy German mustard and you’ll totally be yodeling the heck outta this thing.
The friends and I made a little outing to the piney mountains of Washington to our little German tourist town, Leavenworth a couple of months ago, where we devoured everything in sight and drinking all the German beers we could. It’s how we roll. Our favorite spot in Leavenworth is the MunchenHaus right down town, in an open air beer garden with constantly streaming polka, which reminds me of summers with my Czech grandparents. As any self respecting Czech girl would do, I grabbed a pint, a brat and opened wide!
The other part of the Leavenworth experience is stocking up on your favorite wursts and taken them home for later consumption – like we did this weekend. During the Bake Sale for Beka, Jackie (who will be running the half marathon with Beka) joined me to tally bids, drink bubbles, and devour a package of bockwursts we had from our weekend adventure. Ben fired up the grill, I made a quick and healthified cole slaw and we opened wide after a hefty dose of German spicy mustard was smeared on top.
Thus, the Bock n’ Slaw Dog was born.
Go fill up your pints now and go fire up the grill. This is one awesome polka-dog. Get it? Polka dot? Polka dog? Yeah, you get it.
And if you’re joining us for the rest of the Hot Dog Days of Summer – aka #HotDogWeek – we kicked it off with our new classic the Andouille Cajun Dog. If you like Spicy, we got you covered!
Bockwurst Hot Dog with Quick and Healthy Coleslaw
4 Onion Hot Dog Buns
¼ cup Spicy German Mustard
1 pound Green Cabbage, shredded
2 Carrots, shredded
1/2 cup Onion, chopped
1 Tsp Salt
1/2 cup Canola based Mayonnaise
2 tsp Rice Vinegar
1/2 tsp Ground Pepper
Toss shredded cabbage and carrots together with salt. Place in colander and let rest in colander over a deep bowl. Refrigerate for one hour to allow cabbage to wilt and release excess moisture.
Rinse cabbage and carrots well with water and pat dry with paper towels. Place in large bowl.
In small bowl whisk together mayonnaise, rice vinegar, pepper and onions. Pour mayonnaise mixture of the cabbage - fold together. Refrigerate until ready to serve. Keeps for up to two days.
Preheat grill, cook bockwurst until throughly cooked through. Toast bun. Slather with spicy mustard, add grilled bockwurst and top with chilled coleslaw. Devour immediately.