Grilled Hot Dog with Fermented Dough and Spicy Aioli

Method

1. Prepare fermented dough by mixing 2 cups flour, 1 tsp salt, 1 tsp sugar, 1 packet active dry yeast, and 3/4 cup warm water. Let rise for 2 hours at room temperature
2. Shape dough into buns and let rest for 30 minutes before baking at 375°F (190°C) for 15 minutes
3. Cook sausages in boiling water for 5 minutes then grill over medium heat until charred
4. Mix aioli with 2 tbsp mayonnaise, 1 tbsp hot sauce, 1 tsp lemon juice, and 1 tsp minced garlic
5. Assemble buns with sausages, then top with aioli, ketchup, mustard, relish, onions, sauerkraut, and cheese
6. Garnish with fresh parsley and serve immediately with a side of chips
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.