Hotdog bar with homemade toppings

Peel the onions and slice them into thin half-moons. Coarsely grate the cucumbers.

For the relish, finely chop 50 g of onion and fresh dill.

In a bowl, mix the grated cucumbers, onion, dill, vinegar, sugar, mustard, salt, and pepper.

In another bowl, combine the mayonnaise with sriracha, lemon juice, and crushed garlic. Season with salt to taste.

Slice the buns lengthwise. Arrange bowls and spoons for the hotdog bar.

Heat oil in a pan over medium heat and add the sliced onions.

Add a pinch of salt and sugar. Stir and sauté until softened, about 10 minutes.

Turn up the heat and cook until golden, 2-5 minutes. Stir in the balsamic vinegar and reduce briefly.

In the same or another pan, brown the sausages on all sides for 5-8 minutes until heated through.

Toast the buns briefly, cut-side down, until warm and lightly crisp.

Place the sausages in the warm buns and set out bowls with the onions, relish, and spicy mayo.

Also add optional toppings such as ketchup, classic yellow mustard, and pickled jalapeños.

Finish the hotdogs to taste. Serve immediately and refill the toppings as needed.