Moscow Street Hot Dog with Sauerkraut

Method

1. Drain sauerkraut and mix with chopped cabbage and carrots
2. Cook hot dogs in a pan
3. Assemble buns with hot dogs and sauerkraut mixture
4. Add ketchup, mustard, pickles, and onions
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.