Christmas Hot Dogs

4-8 servings

Veggie based sausages are a fun addition to your Christmas dinner table! Take your hot dogs to the next level and serve them with mint-chimichurri and chili-lingonberry sauce.


prep time 30 min


  • 240 g Pulled Oats® Nude
  • 1 dl cream cheese
  • ½ red onion or 1 small red onion
  • 3 tsp psyllium
  • ½ tsp Ceylon cinnamon
  • ½ tsp ginger powder
  • ¼ tsp cardamom
  • ¼ tsp allspice
  • ¼ tsp white pepper
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Black pepper
  • Hot dog buns
  • Vegan mayonnaise
  • 1½ dl parsley (chopped)
  • 1½ dl mint (chopped)
  • 1 clove garlic
  • ½ tbsp apple cider vinegar
  • ¼ tsp salt
  • Black pepper
  • 3 tbsp oil
Lingonberry Chili
  • 2 dl lingonberries
  • 1 tbsp maple syrup
  • Red chili (chopped)


  1. Process the Pulled Oats with a knife or a food processor into fine crumbs.
  2. Mix cream cheese, onion, psyllium, and spices until smooth.
  3. Combine the Pulled Oats crumbs with the cream cheese mixture. Shape into 8 sausage (or more).
  4. Cook the sausages in boiling water for 2 about minutes (carefully, two at a time).
  5. Fry the sausages on a pan in oil for a couple of minutes. Keep stirring them so they won’t stick.
  6. Finally bake the sausages in the oven in 200°C for 10 minutes. Let set after baking for 20 minutes.
  7. Mix the Chimichurri ingredients except oil with a stick mixer or in a food processor. Add oil, but mix with a spoon.
  8. Mix the Lingonberry Chili ingredients and mash berries with a fork.

Fill the hot dog buns with Pulled Oats sausages, chimichurri, lingonberry sauce, and vegan mayo!

Recipe: Tiina Strandberg @My Berry Forest