Black Sheep hot dog

Can a hot dog be fit for gourmets? We think so! Served with a mustard mayonnaise made with a trio of mustards, along with horseradish, wasabi, Tabasco, saffron, and lime, you're never going to want another hot dog. Serve with tomato salsa, cabbage salad with bacon, onions roasted in peanut oil, and grated «Wällechäs mild» cheese. Sink your teeth into this!

Christian Kuchler

ingredients

serves 4

Hot dog
4
hot dog rolls
4
knacker or wiener sausages, each approx. 90-100g
4
tbsp.
mustard mayonnaise
4
tbsp.
white cabbage salad
4
tbsp.
fried onions (see the Pasta Ribbons recipe)
4
tbsp.
tomato salsa (see the Pastry Puffs recipe)
4
slices
gherkins
120
g
«Wällechäs mild»
4
slices
fried bacon
Mustard mayonnaise
50
g
mayonnaise
25
g
Thomi mustard – light blue
25
g
Thomi Dijon mustard
5
g
Moutarde de Meaux
5
g
wasabi paste
5
g
horseradish (jar)
1
lime (juice)
0.5
pinch
saffron
salt, pepper, Tabasco
Cabbage salad
1
head
white cabbage, finely sliced
1
onion, cut into small cubes
4
slices
bacon, cut into small cubes
100
ml
Kressi vinegar
200
ml
sunflower oil
salt, pepper, caraway
Fried onions
6
onions
200
g
butter
300
g
peanut oil
salt, pepper, curry powder, powdered paprika
Tomato salsa
2
onions, cut into small cubes
1
garlic clove, cut into small cubes
1
carrot, cubed
0.5
celeriac, cubed
100
ml
olive oil
150
g
Pelati tomatoes, peeled
2
fresh tomatoes, cubed
2
sprigs
rosemary
2
sprigs
thyme
200
ml
white wine
2
tsp.
tomato puree
20
capers
1
bunch
basil

Method

 

Mustard mayo:

Combine all the ingredients in a bowl.

Pour into a spray bottle and chill.

 

Cabbage salad:

Fry the onions and caraway with the bacon in a frying pan until the bacon starts to crisp up.

Next, remove the onions and bacon from the pan, place them straight into a bowl along with the white cabbage, and mix well.

Cover and leave for approx. one hour to allow the flavors to infuse.

Season with vinegar, oil, salt, and pepper.

 

Fried onions:

Finely chop two onions and sweat them in butter until they turn a golden-brown color.

Season with salt and pepper and set to one side.

Cut four onions into rings and dust with flour (optional: replace with paprika or curry powder). Fry in peanut oil at 150°C.

Leave the fried onions to drain on a piece of kitchen paper.

 

Tomato salsa:

Sauté the onions, garlic, and vegetables in olive oil.

Finely chop the rosemary and thyme, and add to the mixture. Add the tomato puree and deglaze with white wine.

Add the peeled and fresh tomatoes. Next, cover and simmer for approx. one hour on the lowest heat.

Blend the salsa using a hand blender and set to one side.

 

To serve the hot dog:

Gently warm the hot dog bun in the oven.

Fry the sausages in a frying pan or griddle pan.

Slice open the bun (not all the way through) and spread the tomato salsa along one side. Spoon the cabbage salad over the other side.

Place the sausage in the center of the bun.

Add the pickles.

Then sprinkle over “Wällechäs” cheese and the fried onions. 

To finish, top with a drizzle of mustard mayo.

 

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Cheese types used

  • Wällechäs mild

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