Cook German Food Like The Professionals

Ever eaten at a German restaurant and wondered how the chefs make those dishes taste so delicious? Perhaps you tried a hot dog topping that you can’t get out of your head, but have no idea how to make it yourself, or even where to find the ingredients? Well this series just might help you learn that secret and more!

First in the Series

In the first episode of Chef Bjoern’s Pro Tips, he tackles the spicy Giant Chilli Beef Franks from The Sausage Man, with a side of world-famous Stealth Fries from Lamb Weston. Combining some very simple ingredients to make a topping for hot dogs that’ll knock your socks off, and the socks off all the guests at your next BBQ!



Expert Tips on German Cookery

Bjoern Wassmuth, Executive Chef of German Gymnasium, tells The Sausage Man and Lamb Weston how he prepares German food with style and panache. His top tips will help make your hot dogs more impressive, guaranteed. Chef Bjoern’s exclusive insights into how he makes his dishes look and taste amazing are now available for you to try at home!

German Gymnasium

The famous German Gymnasium sits on the junction between Kings Cross and St Pancras International, at 1 King’s Boulevard in London. Part of London’s D&D restaurant group, German Gymnasium specialises in making warming “comfort food” from Germany. Chef Bjoern’s tasty dishes taste fantastic and always look great on the plate.

Perfect Sausage Preparation

Chef Bjoern tells us: “In Germany most sausages are fully cooked before they come to the shop. The best way to reheat them is to either pop them in the oven for a couple of minutes, so they get a nice temperature at their core. Or, when you’re in a restaurant, you heat them in a lightly salted water and then pop them on a really hot chargrill to give them that nice crispy char around the sausage. But be careful – don’t go too hot, because the sausage might pop!”


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GG Chilli Beef Hot Dog Topping

  • Author: Chef Bjoern Wassmuth
  • Total Time: 20 mins


Using simple ingredients to create an epic hot dog topping for the spicy Giant Chilli Beef Franks, with stealth fries on the side.


Ingredients Quantities
Giant Chilli Beef Frankfurters 1 per dish
Brioche Jumbo Hot Dog Roll 1 per dish
Lamb Weston Stealth Fries 100g per dish
German Chip Seasoning 1 teaspoon
Fennel & Cabbage Slaw
Fennel 1
White Cabbage 1
Puszta Salat 2 table spoons
Olive Oil Drizzle
Salt Pinch
Pepper Pinch
Spring Onions 1
Fresh Coriander 20g
Chef Bjoern’s Chilli Beef Hot Dog Sauce
Homans Sweet Onion Hot Dog Sauce 3 table spoons
Tomato Ketchup 1 teaspoon
Mustard 1 teaspoon
Worcester Sauce 1/2 teaspoon
Hot Sauce 1/2 teaspoon
Soy Sauce 1/2 teaspoon
Dried Coriander 1/2 teaspoon
Dried Cayenne Pepper 1/2 teaspoon
Curry Powder Spezial 1a 1 teaspoon
Spring Onions 1
Paprikasalat 1 tablespoon
Extra Toppings
Crispy Fried Onions Pinch
Spring Onions 1
Sliced Jalapeño Peppers 1 or 2


Fennel & Cabbage Slaw

Finely chop your fennel and white cabbage in medium strips. Add Puszta Salat, with some of the vinegar marinade. Add a drizzle of olive oil, with a pinch of salt and pepper. Dice some spring onions and fresh coriander then add to the mix. Let the mix marinade for a few minutes.

Chef Bjoern’s Chilli Beef Hot Dog Sauce

Put a generous squirt of Homann Sweet Onion Hot Dog Sauce in a mixing bowl. Add the Tomato ketchup and Mustard. A dash of Worcester Sauce. A splash of Hot Sauce (Tabasco) and Soy Sauce. Add your dried Coriander and Cayenne. Add your Curry Powder Spezial 1a. Chop some spring onions and pickled Paprikasalat then add both to the mix. Whisk everything together until all ingredients are combined together in your sauce.

Giant Chilli Beef Frankfurters

Heat your Giant Chilli Beef Franks in your oven for 5 minutes (10 minutes from frozen) until hot through. Alternatively, for restaurant kitchens, heat in a bain-marie (or water bath with hot water, not boiling) until warmed through. Take your pre-warmed sausages and place on the char-grill for a couple of minutes, turning once, until both sides are nicely charred.


Cook your Lamb Weston Stealth Fries in your fryer until crispy and brown. Toss in a mixing bowl with a sprinkle of German Chip Seasoning and serve.

Plating Up & Additional Toppings

Take your Brioche Bun, pack with Fennel & Cabbage Slaw, add your hot Chilli Beef Frankfurter. Top with Chef Bjoern’s Hot Dog sauce. Add Crispy Fried Onions, Spring Onions, Sliced Jalapeño Peppers for extra flavours and perfect presentation. Serve and/or enjoy!

  • Prep Time: 10 mins
  • Cook Time: 10 mins

Sausage Man Brings The Brats To The British Open BBQ Championships

The Sausage Man is pleased to announce that we’ll be bringing the Bratwurst for the Sausage Round of British Open BBQ Championships at Smoke & Fire Festival in Colchester. We’ll also be launching a Speed Eating Challenge at the event, with contestants going head-to-head to eat a metre of Bratwurst in the quickest possible time!

BBQ Summer Sessions – Episode 3: Boujie Hot Dog

In this third episode of Chef Philli’s BBQ Summer Sessions, she cooks a classic hot dog on the BBQ but adds a luxurious twist. Showing some chefy flare and creating simple but boujie toppings – we introduce you to Chef Philli’s Boujie Hot Dog. Find the full recipe here and cook along with Chef Philli.

BBQ Summer Sessions – Episode 2: Smoked Jacket Potato Bockwurst

In this second episode of Chef Philli’s BBQ Summer Sessions, she cooks the ultimate comfort food on a BBQ – the jacket potato. Topped with a delicious Bockwurst, this is an amazing smoky sensation. Check out the full recipe now and get those BBQ’s cooking.