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How to cook a hot dog at home. Hot dog at home. Fresh vegetable salad
Before you cook a hot dog, you need to deal with vegetables. Fresh cabbage shredded with a thin cobweb. Today I had young cabbage, so it was just right for a hot dog. For such an appetizer, both young and regular are suitable. White cabbage late varieties, if, of course, it is correct. The main thing is to chop finely.
I clean the sausages from films, fry them in a frying pan, drip literally a spoonful of vegetable oil there. If the pan has a non-stick surface, then no oil is needed. I fry sausages until they become rosy, appetizing and beautiful.
I cut the baguette into pieces that are suitable for a hot dog. The length of the baguette should match the length of the sausage. I cut the baguette with a knife, but not completely. I open it and grease the inner surface of the bread with ketchup, mustard and mayonnaise.
I put shredded cabbage in bread.
I distribute a layer of Korean carrots on top of the cabbage.
I put a sausage on the vegetables and press it lightly, deepening it into a baguette.
Top the sausage with ketchup and decorate with fresh herbs.
An appetizing homemade hot dog with filling is ready, and you can safely serve it to the table.
A wonderful snack will not leave anyone indifferent.
Denying the love of fast food is as pointless as categorically refusing tasty, but not quite healthy food. Even the most staunch fans of a balanced diet from time to time are tempted to break the right diet in order to feast on a hot dog. And you don't have to deny yourself this pleasure! After all, it is not necessary to buy a ready-made hot dog, you can make a hot dog at home. Having prepared a hot dog at home, you will be sure of the quality, quantity and ratio of its ingredients, which means you can control the calorie content of the dish at your discretion. But that's not all! Just imagine how happy a child will be if instead of the usual sandwich to school you give him a real homemade hot dog. Better yet, learn how to cook a hot dog yourself. But to do this, first read and try homemade hot dog recipes.
What is a hot dog? Is it possible to make a real hot dog at home?Hot dog, or hot sausage in an oblong bun, generously poured with ketchup and mustard, is a classic of "street food". If the name of this world-famous snack surprises you, then you still do not know the story of a German butcher with excellent taste and a great sense of humor. This prankster came up with a new variety of sausages and named them "dachshund" (in German - "dachshund") for their resemblance to a comical dog breed. Emigration to the United States did not diminish his vivid imagination, thanks to which he set up the sale of his sausages, putting them in buns of the right size. A popular illustrator picked up a funny analogy, and now “hot dachshunds” or “hot dogs” are flying, as they say, like hot cakes. So, since now you know what a hot dog and a dog have in common, so it's time to find out the composition of a real, "classic" hot dog:
- Sausage. That same dachshund sausage was invented in the middle of the 19th century, so it is unlikely that it will be possible to find this particular variety today. Therefore, it is enough just to know which sausages are suitable for proper cooking hot dog. The answer is unequivocal: you need to make hot dogs at home only from the highest quality sausages. The packaging will help you choose sausages for a hot dog (look for the GOST mark and carefully read the composition) and price (good sausages containing a large amount of natural meat cannot be too cheap). Otherwise, choose to your taste: Dairy, Capital, Special, Beef or other types of sausages premium. Little secret: smoked sausages are tastier than regular sausages, so try the varieties with the signature "Viennese". It is better not to take sausages with pieces of fat and cheese, a hot dog with them will no longer be “classic”. Sausages, plump and short, are also not suitable for making a hot dog.
- Bulka. A hot dog bun should ideally be soft but not crumbly, tasty but not overpowering the sausage. And also - a little (in moderation!) Sweetish and suitable in size and shape. In general, it is easier to bake a hot dog bun yourself than to look for the right option in the assortment of grocery stores. Numerous modern bakeries offer products that are called "hot dog bun". You can take the risk of using ready-made pastries, but know that a real hot dog is made in a bun from yeast dough without any sprinkles or fillers. But at home you can make a hot dog in a conditionally useful bran bun or in general in a French baguette (by the way, it is quite close to the desired option).
- Sauce. Street hot dogs are seasoned with a generous portion of mayonnaise, ketchup and stronger mustard - and rightly so, that's how they were originally conceived. The abundance of fatty sauces and their mixture guarantee saturation, for which fast food is bought. But when preparing a hot dog at home, you have every right to refuse high-calorie mayonnaise, leaving only ketchup and mustard. Mustard can be taken softer or Russian with horseradish, but not grained. And completely abandon ketchup, replacing it with fresh tomatoes or natural tomato paste.
Hot dog at home: sausage preparation
There is nothing difficult in making a hot dog at home, except for the process of preparing the products. This is where the main difficulty lies, and it is he who takes most of the time. However, you can always buy everything you need in the nearest supermarket, but then the hot dog you made will not differ much from street fast food, high-calorie and heavy on the stomach. But, if you look, in fact, all the components of a hot dog may well be considered a full-fledged lunch: fresh bread, high-quality sausage, a small amount of light dressing. Paired with a vegetable salad, this homemade hot dog is a nutritious meal organized in a convenient way.
And in order for a healthy homemade hot dog to turn out to be truly appetizing, and even teens who are picky eaters do not notice the catch, cook the hot dog sausage correctly: 
- Whatever type of sausages you choose, do not try to cook them. Hot dog sausages are fried on the grill, in extreme cases - on the oven grate, on the grill or in the air grill.
- A hot dog sausage can be baked in the microwave, but it is advisable to do this in a combined mode or in the "grill" mode.
- You can fry sausages for a hot dog on a grill pan. Without oiling it, fry the sausages on both sides, placing them across the ribs to get the characteristic striped "grill" pattern.
- Special lovers who plan to often make hot dogs at home can be advised to purchase a special toaster designed for sausages.
- If you're ready to deviate from the canonical hot dog recipe and make it more flavorful and satisfying, wrap each sausage with a thin slice of bacon, and then fry the entire structure in a pan.
Ready-made hot dog buns are sold literally in every bread stall. As a last resort, you can make a hot dog from a loaf or a baguette. But a truly tasty and healthy homemade hot dog is obtained from homemade buns:
- If you take a pound of wheat flour, 50 grams of butter, a glass of milk and water each, a tablespoon of sugar, a teaspoon of dry yeast (or an adequate amount of fresh) and a teaspoon of salt, you can make 10 hot dog buns.
- Dissolve yeast in warm milk and add warm water. Pour half the flour, mix and leave warm for half an hour.
- Melt after half an hour butter and pour it into the bowl. Add sugar, salt and the rest of the flour. Mix the dough and leave it warm to rise for an hour and a half.
- Every half an hour check the condition of the dough and, if necessary, knead it. Then divide into 10 equal parts and form each oblong bun.
- Place the raw buns on a greased vegetable oil and/or a baking sheet lined with parchment a short distance apart.
- After 15 minutes turn on the oven and preheat it to 200°C.
- Brush the surface of the buns raw egg and bake in the oven for about 15 minutes until golden brown.
- Remove the baking sheet from the oven and let the buns cool to room temperature.
If you have taken care of the hot dog dressing sauce in advance, then you can start assembling a homemade hot dog. It is best to do this just before eating so that the bread does not soak and the sausage does not cool down. Do not forget that a real hot dog is eaten hot:
- Dry the bun in the pan on all sides, literally within 1 minute. This manipulation will make the crust more crispy and ruddy.
- Slice the bun lengthwise with a sharp knife, making room for the sausage. And immediately a little trick: cut not from the side (horizontally), but from above (vertically), then the bun will not fall apart in your hands.
- Lay the sausage along the cut. To make a hot dog healthier, you can “place” a leaf of green lettuce under the sausage. But this sheet must be absolutely dry, otherwise the bun will get soggy.
- Squeeze a thin strip of mustard along the sausage. Then pour ketchup or tomato sauce over the mustard in a zigzag pattern. This will soften the spiciness of the mustard and provide more tomato.
- Cover the sausage with the sauce, not the bun under the sausage. This is a guarantee that even a hot dog left for a lunch break will remain dry and not soaked.
The street food industry knows no bounds of imagination. She boldly mixes perfectly different dishes resulting in new, tasty and popular combinations. Thus, a common version was born, the so-called hot dog in pita bread. Its preparation is not difficult if you know a few nuances:
- Use Armenian lavash- This is a thin variety, which is a completely flat piece of dough.
- It is better not to cut or tear a large Armenian lavash, but fold it several times to make the hot dog stronger.
- Since a hot dog in pita bread is, in fact, a hybrid of a hot dog and shawarma, in addition to sausage, its filling includes thinly sliced cabbage, fresh or pickled cucumbers and carrots.
It can be a great dish on your festive table. An appetizing hot dog at home can be prepared quickly and efficiently to take it for a walk with children or treat guests, take it with you to work or college or to a chic picnic in nature.
It will be a very tasty and healthy treat, and, most importantly, safe, because you know exactly what products were used to prepare it. We present best recipes hot dog at home.
How to cook it at home
The classic recipe for this famous American dish is quite simple.
To make it, you will need:
Cooking method:
How to make a delicious French version
It is made simpler than the American one, but many prefer it. Everyone can make such a hot dog at home.
Ingredients:
- Special buns for hot dogs;
- Thin smoked sausages or soft hunting sausages;
- Ketchup, mayonnaise and mustard to taste.
Cooking method:
A spicy version made in Chicago
This recipe is more popular with adults than children and is recommended for parties to give the festive atmosphere a Chicago nightclub vibe. It was there that they came up with this delicious and very spicy recipe. You can make such a dish for a bachelorette party or for a holiday party.
Ingredients:
Cooking method:
- You need to heat all the buns in the microwave or in a pan.
- Remove the crumb with a large spoon and put mustard, chopped pickled cucumber in each bun and sprinkle it with chili pepper to taste.
- Then we spread the chopped onion and put a sausage inside each bun.
- After that, pour over barbecue sauce and serve with herbs and salads. This hot dog goes well with alcoholic drinks as well as orange juice and white wine. In this recipe, it is better to use non-buns, which are based on homemade dough, and purchased products.
Russian hot dog recipe
It has an unusual taste, but preparing this recipe is more difficult. But he will please the guests piquant taste, which can not be found in every store.
Ingredients:
Cooking method:
Have you heard about the hot dog in pita bread? It is worth trying a Russian-style hot dog in pita bread at home. The ingredients are the same, only we change the bun for pita bread. It will turn out delicious, spicy and you will definitely like it!
How to make delicious hot dog dough at home
It is done easily and simply. This dough can also be used to make savory pies.
With the advent of heat, people are actively starting to gather for out-of-town picnics. What is a picnic in our opinion?! These are mouth-watering snacks and a sea of soft drinks. Today we offer you tasty dish for a picnic - this is a homemade hot dog! You probably won’t find a person in the world who hasn’t tried this “hot dog”, but that’s exactly how hot dog translated from English. Naturally, you could stop by the nearest cafeteria and buy ready-made snacks, but why eat a tasteless dish of obscure products when you can cook this snack yourself ?! So, for everyone to have an edible and fresh picnic snack, we will tell you how to make a homemade hot dog.
Learning to cook home "Hot Dog"
Even a child can master the recipe for homemade hot dogs, so, our chefs, you can safely involve your children in cooking! Family cooking hot dogs 100% will be enjoyed by your family. First, let's get acquainted with the products needed for cooking, and only then we will move on to how to make a hot dog at home.
Hot dog ingredients
We march to our favorite supermarket and take the following components on the list that will help you make a delicious hot dog at home:
- Packing of sausages, their meat grade can be different, who likes pork - takes pork, and who likes a more dietary option - he takes chicken or turkey meat.
- A jar of gherkins, who does not want pickles, can safely replace them with fresh ones.
- Small bread loaves, their number depends on how many sausages you purchased. If your supermarket has buns for cooking hot dogs then take them.
- An average-sized pack of mayonnaise, we cannot specify the exact number of grams, because everyone uses this very high-calorie sauce to their liking.
- A small jar of ketchup, you also regulate its amount yourself.
- A small jar of mustard, put the same to taste.
- 250 gr hard cheese.
- A couple of small red onions.
Cooking homemade hot dogs
We figured out the grocery shopping, now we are waiting for a recipe for a hot dog at home.
Our instruction of action, described as always step by step below:
- First, the process of cooking sausages will begin, put a saucepan filled with water on the stove, turn on the gas and put our sausages on the bottom of the saucepan. We wait until they swell, swell, cut down the stove, take out the sausages from the pan, put them on a plate and leave them alone. Let them cool down.
- We arm ourselves with a grater and a wide saucer, now we will not rub it hard cheese. Rubbed, put the plate aside.
- Cooking continues, now it's time bakery products, or rather our buns, cut them neatly along. You should get a bread "box". This procedure is done with all pastries.
- We put a sufficient amount of mustard in the prepared bread “boxes”, spread it well over the entire bread “box”. We leave the buns alone.
- Now it's time for the onions, peel them, wash them, cut them in half, and then chop them into thin half rings. We put the chopped onion on all the buns, lightly pour all this with mayonnaise.
- We start cutting the gherkins, cut them into thin plates and put the same number of cucumbers in each bun.
- We carefully place the cooled sausages in the center of the cut bun, close our bread suitcase, turn it over with the sausage up and just as gently pour the ketchup.
- The final touch, without which our tasty snack won't be so good - it's a topping of cheese. Sprinkle cheese on each of the hot dogs, without stint.
- We roll out a sheet of parchment on a baking sheet and carefully place all our mouth-watering snacks on it. In the oven, set the temperature to 200 degrees and bake the snack for about 10 minutes.
The time has run out, we take out our snacks, put them on a wide tray, pour ice into glasses, or maybe someone will pour beer ... In a word, bon appetit, gentlemen! By the way, who does not like to eat rolls can cook a hot dog in pita bread, which resembles student shawarma. The scheme for cooking a “hot dog” in pita bread will be written in another article.
The most important and fundamental element of a hot dog is a sausage. If it's good, then everything else is just details. Therefore, it’s not just not worth saving on sausages - it’s better to look for them in advance and find the best of the best. Good options come across in Metro, large "Auchans" or "Crossroads". Also, of course, there are good sausages on the market. It is important to check with the seller or consultant in the store in which sausage casing: give preference to natural - it does not need to be removed before grilling them. Pay attention also to the shape: sausages that are too thick are not suitable, because they simply will not fit into a more or less standard hot dog bun.
How to cook sausages
If you are using sausages from raw minced meat first they need to be boiled. In the restaurant, we do it in a vacuum at a low temperature - this way they turn out juicier and more tender. At home, you can put the sausages in a zip-lock bag and place them in a large pot of freshly boiled water. Cover with a lid and leave until the water cools down.
Before putting sausages in a bun, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill on a not too hot flat grill. At home, you can use a large cast-iron or Teflon pan. The main thing is not to heat it too much, otherwise the casing of the sausages will burst.
Hot dog buns
The best buns can't be bought in a store. You will have to bake them yourself. The Perfect Recipe, which I offer was one of the first that I mastered in the kitchen at Delicatessen when I came to work in a restaurant. At first, it may seem that it is not too simple: the dough must be proofed and molded in a strictly defined way. But the obvious bonus is that even an inexperienced baker can handle these rolls on the first try. You just need a little more time. Once, when I first came to the kitchen as an intern, my colleague, who was also a beginner, and I naively thought that we could cope with the task of baking 600 rolls in one evening. As a result, of course, the work dragged on terribly, and we finished only in the morning, but on the other hand, the last morning games were played almost automatically. Since then, I have been able to roll and roll the dough into hot dog buns very quickly.
Ready-made buns, especially if you still use those bought at the store, must be warmed up before you collect a hot dog with them: this can be done in the microwave, but it’s even more pleasant to lightly fry the bun from the sides on the grill or in a pan, lubricating it a little butter. So your hot dogs will have an appetizing tanned crust.
Victoria Boyarskaya
Recipe Development Chef at Delicatessen Restaurant.
Journalist by education. She worked as a radio correspondent, news editor, and then, quite unexpectedly for herself, she turned out to be the editor of the First. Second. Third” and started writing about food. As an editor and food writer, she traveled extensively and learned to cook from chefs in the most different countries peace.
Three years ago I decided to leave journalism and "finally get down to business." As a result, she turned out to be one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.
In 2014, together with Ivan Shishkin, she wrote the book “Edible inedible. Big book of giblets”, which was released by the publishing house “Eksmo”.
Almost all the fillings from the recipes I have proposed can be prepared in advance. Tomato sauce, onion jam, chutney, and some other preparations keep well in the refrigerator for several weeks. But the cheese sauce is better to make right before the arrival of guests and serve warm. In restaurants and at outdoor banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can also build it at home - put a metal bowl on a saucepan with freshly boiled water and be sure to cover the entire structure with a tight lid. To organize a buffet at home and serve your hot dog toppings hot, you can also use homemade fondue pots, which are usually heated with a miniature burner or candle.
The buns can be cut ahead of time so you don't have to do this with each one individually. To get more stuffing inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the roll. It is convenient to do this with a bread knife.
It is better to warm rolls and fry sausages under the order of your guests in small batches so that everything remains as fresh and hot as possible.
hot dog bun recipe
MIX IN A BOWL planetary mixer dry ingredients. Separately, combine eggs and water, melt the butter. Pour the egg and water mixture into the mixer bowl, mixing the dough with the hook attachment. Then carefully pour in the melted butter and knead the dough at low speed for 10 minutes.
COVER THE BOWL cling film and let the dough rise for about 20-30 minutes. Hang into pieces of 70 grams. So that the dough does not stick to your hands, they can be lubricated with vegetable oil.
FORM BUNS as follows: roll out a ball of dough into a long thin pancake, roll it up and put the resulting thin sausage on parchment. Thus, it is necessary to lay out all future rolls parallel to each other in one row, leaving a distance of 2.5–3 centimeters between them.
COVER THE PAN WITH FILM and leave to part in a warm place for 20 minutes. Preheat oven to 245 degrees. Before putting future buns in the oven, sprinkle their surface with water and sprinkle with sesame seeds. Bake seven to eight minutes. The finished buns will be closed with each other on the sides and form a single block. It will be easy to break them off for serving.
Ingredients for 14-15 pieces
Flour - 720 g
Sugar - 15 g
Dry fast yeast - 15 g
Salt - 15 g
Powdered milk - 40 g
Egg "Extra" - 1 pc.
Water - 360 ml
Butter - 40 g
Classic hot dog like in Delicatessen
cut the WARM BUN, Put a couple of tablespoons of vegetable relish and a hot sausage inside. Add homemade to taste tomato sauce and mustard, and sprinkle generously with crispy fried onions.
vegetable relish
Homemade tomato sauce
Crispy fried onions
vegetable relish
cucumber, celery, Bell pepper , onion and chili cut into very small cubes, put in a bowl and sprinkle with salt. Let stand for 10-15 minutes, put on a sieve and lightly squeeze the juice.
Mix in a small saucepan vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add vegetables and let the relish cook for 10 minutes. If it is not thick enough, dilute the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into boiling relish and mix. Cook relish with starch for another five to seven minutes until the desired thickness and cool.
Ready-made relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.
Ingredients
Long-fruited cucumber - 1 pc.
Celery - 2-3 stalks
Sweet pepper - 1 pc.,
remove cuttings and seeds
Onion - 1 large onion
Chili - 1/2 pod, seeds removed
Coarse sea salt - 1 tsp
White wine vinegar - 100 ml
Dijon mustard - 1 tsp
Sugar - 100 g
Starch - 1/2 tsp (of necessity)
Homemade tomato sauce
In a deep frying pan fry the onion in vegetable oil until light brown.
Without extinguishing the fire, pour tomatoes into the pan own juice and mix the contents well. Add all spices and sugar, salt and pepper. Leave the sauce to simmer for 15-20 minutes over low heat until its volume is reduced by about a third.
Take out thyme sprigs. Punch with an immersion blender into a homogeneous paste and transfer to a ketchup bottle.
Ingredients
Onion - 1 pc.,
cut into small cubes
Vegetable oil - 3-4 tbsp. l.
Skinless tomatoes in own
Pomito juice - 500 g
Cane sugar - 1 tbsp. l.
Thyme - 3-4 sprigs
Dried oregano - 1 tsp
Ground cumin - 1/2 tsp
Ground coriander - 1/2 tsp
Crispy fried onions
Sliced onion half rings three to four millimeters thick. Put in a deep bowl and pour milk so that it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.
Throw the onion in a sieve, let the milk drain, transfer to paper towels and let dry well.
Heat up in a deep saucepan enough oil for deep frying (depending on the amount of onion). Put the onion in a bowl, cover with an impressive amount of flour. In small portions, transfer the onion to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.
Take out with a big slotted spoon and spread in a thin layer on a baking sheet covered with several layers of paper towels. Allow the finished onion to dry well on towels. Store in a large bowl in a dark, dry place.
Hot dog with pork sausage, kimchi and cheese sauce
For every hot dog you will need 50-70 grams of Korean spicy kimchi cabbage. It must be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Put the finished kimchi into a cut warm bun, place on top pork sausage and generously drizzle with hot cheddar cheese sauce.
Pork sausage
Korean spicy cabbage kimchi - 50–70 g
Hot Cheddar Cheese Sauce
Hot Cheddar Cheese Sauce
In a small saucepan melt butter.
Add flour and fry it until light beige, constantly stirring with a whisk so that there are no lumps.
pour milk, Keep stirring the sauce with a whisk. Bring to a boil to thicken the sauce.
Salt, sprinkle grated cheese and mix thoroughly until the cheddar is completely melted. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Cheddar cheese - 100 g, grated
Salt to taste
Vegetarian hot dog with falafel, hummus
and fresh vegetable salad
Lubricate the cut with warm hummus bun, put salad on it and add falafel last.
Falafel can be made the day before, but it's best to deep-fry it right before the party starts. For one hot dog, you will need three to four balls (depending on size), a couple of tablespoons of hummus (which can be replaced with any other fairly thick sauce) and as much salad as will fit in a bun.
falafel
Fresh vegetable salad
falafel
Remove roots from cilantro and finely chop all the remaining parts, including the stems. Also finely chop all the parsley.
Put chickpeas in food processor, add the onion and herbs and chop in the “Pulse” mode so that the mass becomes completely homogeneous, but not mashed to a puree state. Canned chickpeas are convenient because they do not need to be pre-boiled or soaked, which speeds up the falafel cooking process at times.
Add all spices, yolk and lemon juice and scroll the mass again in the “Pulse” mode. Transfer to a bowl. If necessary, add two or three tablespoons of breadcrumbs so that the mass is sufficiently dense.
roll up balls the size of Walnut, roll in breadcrumbs and refrigerate. You can fry the falafel after half an hour or leave it in the refrigerator overnight.
Before serving heat the deep-frying oil well in a deep saucepan, put four or five falafels there and fry until dark brown so that the balls are completely baked from the inside. Take out with a slotted spoon, put on kitchen towel and let the oil drain completely.
Ingredients for 18 pieces
Canned chickpeas - 300g (1 can if drained completely)
Onion - 1 small onion, about 50 g, cut into very, very small cubes
Parsley - 3-4 sprigs, 25 g
Cilantro - 3-4 sprigs with roots, 25 g
Lemon juice - 2 tbsp. l.
small breadcrumbs- 150–200 g
Egg yolk - 1 pc.
Ground cumin - 1 tsp with a slide
Ground turmeric - 1/2 tsp
Ground coriander - 1 tsp
White pepper - 1/3 tsp
Salt - 2/3 tsp
Deep-frying oil - 500 ml
Fresh vegetable salad
cut vegetables the thinnest straw possible.
Mix in a large bowl, season with oil and salt and pepper to taste.
Ingredients
White onion - 1 small onion
Sweet pepper - 1 pc.,
remove core and seeds
Cucumber - 1-2 pcs.
Chinese cabbage - 3-4 leaves
Olive oil for dressing
Salt, ground black pepper to taste
Hot dog with lamb sausage, salted lemon relish
and apple chutney
PUT IN A HOT BUN plenty of apple chutney, top with sausage and sprinkle with lemon and vegetable relish.
Salted lemons are one of my favorite ingredients that Ivan Shishkin, chef of Delicatessen, taught me how to cook. They're surprisingly versatile: they can be added to sauces, batters, and - as in this case - fresh vegetable relish to give it a bright fermented sour taste. For this hot dog, it would be very cool to find lamb sausages, but regular beef sausages can also be used.
Bun
Lamb sausage
apple chutney
Lemon Relish with Vegetables
How to make salted lemons at home
In the restaurant, for this recipe, we use fragrant Abkhazian lemons, which are sold on the market only in a certain season. That is why we procure them in large batches for future use, so that they last for a whole year. However, you can start the experiment with ordinary lemons - in this case, it is better to choose the most yellow ones, with thin skins.
Cut the lemons crosswise from the sides and pour in a large teaspoon sea salt. Pack tightly into glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will give juice, soften and begin to slightly ferment. Then they need to be completely filled with vegetable oil without removing from the jar, close the lid and put in the refrigerator. It is better to try salted lemons not earlier than in a week.
Fresh relish with salted lemons
We mainly use only the peel of a salted lemon: its pulp is too saturated with salt and oil, so it is hardly edible, but the crust contains all the most valuable. It must be removed from the lemon and cut into tiny cubes two by two millimeters.
Also finely chopped cucumber and celery stalk.
Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil. Let the relish sit in the refrigerator for at least an hour.
Ingredients
Cucumber - 1 pc.
Salted lemon - 1 pc.
Celery - 1-2 stalks
Sugar - 1 tbsp. l.
Mustard oil - 4 tbsp. l. (can be replaced with bitter olive oil)
Salt, ground black pepper to taste
apple chutney
apple cubes put in a deep bowl, cover with cinnamon and paprika, mix and leave. Melt the butter in a deep saucepan, put the onion there and fry for about five minutes until it is completely softened, stirring constantly. Pour in the sugar and let it melt slightly, stirring constantly. Add apples to the pan, mix thoroughly and let them fry in caramel for 2-3 minutes.
Pour lemon juice, a glass of water, add spices and leave the chutney to cook until the apples are completely soft.
Add mango pickles to taste - they are quite spicy, so it is better to start with two tablespoons.
Ingredients
Onion - 1 piece, cut into cubes
2 Granny Smith apples, peeled and cut into small cubes
Ground cinnamon - 1 tsp
Sweet ground paprika - 1 tsp
Cane sugar - 3 tbsp. l.
Butter - 2 tsp
Juice of one lemon
Ground cumin - 1 tsp
Ground white pepper - 1/2 tsp
Salt to taste
Pataks mango pickles (available at Indian Spices) - 3-4 pcs.
Hot dog with sausage in curry sauce and french fries
cut the bun, remove part of the crumb and put the finished french fries in the bun. Place the sausage on top and pour generously with the sauce so that it soaks the potatoes and the bun.
To avoid the hassle of peeling and slicing potatoes, this hot dog can use frozen French fries, which should be deep-fried right before the party without first defrosting. Curry sauce can be prepared in advance and warmed up a couple of hours before the party starts, putting fried sausages in it. To make them even better saturated with sauce, the surface of the sausages can be cut in several places.
sausage
curry sauce
French fries
Curry sauce for sausages
fry sausages and cut along the entire length with a knife.
Mix ground spices and fry in a very hot dry frying pan for about 30 seconds, until their characteristic smell appears. Postpone. In a deep saucepan, fry the onion in vegetable oil until golden brown. Pour in soda and, stirring, wait until the onion begins to soften and turn very yellow, this will happen in five to seven seconds.
Add butter and let it melt completely.
Pour in tomato paste , add spices and simmer everything together for one minute.
Add water and broth, bring to a boil and blend with an immersion blender until no onion or tomato pieces remain in the sauce.
Turn down the fire so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely saturated with curry.
For vegetable broth take a couple of onions, two or three stalks of celery, one large carrot. Cut all vegetables large pieces, onion - into quarters and put on a baking sheet. Drizzle with vegetable oil and place in an oven heated to 200 degrees for 15 minutes or longer, until the vegetables are very brown. Put them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, bay leaves, salt and peppercorns; pour 1.5 liters of water, cover with a lid and cook for 30-40 minutes over low heat. Ready broth can be strained, poured into small containers of 200-300 milliliters and frozen. One container of broth is enough to make a whole pot of soup or sauce.
Ingredients
Onion - 1 pc., cut into large cubes
Soda - a couple of pinches
Vegetable oil - 3-4 tbsp. l.
Butter - 2 tbsp. l.
Tomato paste - 150 g
Vegetable broth - 300 ml
Water - 150 ml
Madras curry (can be bought at Indian Spices madras curry, not spicy) 2 tbsp. l.
Ground cumin - 1 tbsp. l.
Ground coriander - 1 tsp
Hot dog with chicken sausage, onion jam and blue cheese
Cut a warm bun, put a sufficient amount of hot Blue cheese sauce inside. Place chicken sausage, a couple of spoons of onion jam and pieces of fresh pear on top. You can also decorate the hot dog with crumbs. blue cheese.
chicken sausage
Blue cheese sauce
onion jam
onion jam
Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all the onions are evenly browned, pour wine into a saucepan, add sugar and all other ingredients.
Turn down the fire to a minimum, so that the mass barely boils. Cook the jam over low heat for about 45 minutes, stirring occasionally, until it is completely smooth, dark brown, and has the consistency of thick jam.
Ingredients
Onion - 2 pcs. medium size, cut into thin quarter rings
Vegetable oil - 4 tbsp. l.
Cane sugar - 4 tbsp. l.
Red dry wine- 1 glass
Balsamic vinegar - 2-3 tbsp. l.
Sauce narsharab - 2 tbsp. l.
Salt - 1/2 tsp
Ground coriander - 1 tsp
Ground black pepper to taste
Hot Blue Cheese Sauce
Melt in a small saucepan butter.
Add flour and fry it to a light beige color, constantly stirring with a whisk so that there are no lumps.
pour milk without stopping stirring the sauce with a whisk. Pour in the Blue Cheese and mix thoroughly until the cheese is completely melted. Season with salt and pepper to taste. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Blue cheese (gorgonzola or any other type of blue cheese) - 100 g, broken into small pieces
Salt, ground pepper to taste
Photos: Mark Boyarsky
