Prepare your onion and sage stuffing according to the packet instructions. Usually, you will need to mix the stuffing with boiling water, stir well and leave it to stand for around 5 minutes. Transfer to an ovenproof dish, fluff with a fork and bake at 180°C fan / 200°C conventional for around 20–25 minutes, or until golden and cooked throughout. If using ready-made stuffing, simply heat according to packet instructions.
Cook the Volkswurst Bockwurst, 5 minutes from chilled and 10 minutes from frozen until piping hot and beautifully golden.
Lightly toast the inside of your hotdog bun until warm and golden. This helps keep the bun soft while adding a little texture
Place the Volkswurst Bockwurst into the bun. Add a generous spoonful of cranberry or lingonberry sauce on one side of the bun, Followed by slices of creamy Brie. Then add a generous layer of the warm onion and sage stuffing. Let the heat soften the Vrie for that deliciously creamy finish
Drizzle over warm onion gravy, then finish with a generous spoonful of cranberry or lingonberry sauce for the perfect balance of savoury richness and sweet tangy flavour
Serve immediately while everything is warm, gooey and delicious. Add extra gravy on the side for dipping and get ready to enjoy all the best flavours of a Christmas dinner in an irresistable hotdog!
