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SLICE the shallots in rings and toss them in a small bowl with the tablespoon of all-purpose flour. HEAT sunflower oil in a small skillet. SIEVE the shallots, so there won't be too much flour in the oil.
FRY the shallots until they're golden brown, this will take about 2 to 3 minutes. REMOVE them from the oil with the skimmer or slotted spoon. You've created your very own crispy onions, the ones you can also buy at the supermarket.
HEAT the sauerkraut in the small saucepan and the hot dogs, with the water from the can, in a small skillet. CUT the pickles in slices. SLICE the hot dogs roll in the middle and divide the sauerkraut first.
Then the hot dogs, some mustard and pickle slices. Finish them off with a lot of ketchup and crispy onions. Grab a napkin and enjoy!