Heat the oil in a skillet and sauté the onion strips until they are nicely browned. Add the sauerkraut, a few juniper berries and cilantro seeds, then mix for a few moments. Season with salt and pepper.
Cut the baguettes open lengthwise, without separating them completely. Put them in the oven to reheat them.
Place sausages in simmering water for 3 or 4 minutes.
Brush baguettes with mustard and spread with sauerkraut. Place one sausage per hot dog. Season to taste.
Enjoy the hot dogs nice and warm with a baby greens salad and walnut oil dressing.