Hot Dogs with Cranberry and Pickle Persillade | RICARDO

Ingredients

• 1 cup (150 g) dill pickles, thinly sliced
• ½ cup (75 g) dried cranberries, halved
• ⅓ cup (50 g) roasted sunflower seeds
• ⅓ cup (15 g) flat-leaf parsley, finely chopped
• ⅓ cup 15 g) cilantro leaves, finely chopped
• 2 tbsp (30 ml) sunflower oil
• 2 tsp (10 ml) apple cider vinegar
• ¼ cup (40 g) unbleached all-purpose flour
• 1 red onion, thinly sliced
• Sunflower oil, for frying
• 6 mild Italian sausages
• Sunflower oil, for coating
• 4 submarine buns, each 10 inches (25 cm) long
• Dijon mustard, to taste
• Mayonnaise, to taste
• 7 oz (200 g) triple-cream cheese, sliced