Hot dog with three toppings
Difficulty: Medium
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 438 / Protein 20g / Carbohydr. 31g / Fat 23g
Ingredients (8 servings)
| 4 | pickles (divided) |
| 1 | red chili |
| 15 g | parsley |
| 20 g | chives |
| 5 | red onions (divided) |
| 200 g | cheddar cheese |
| 8 | pre-cooked sausages |
| 175 ml | milk |
| 1 tbsp | potato starch |
| 60 ml | water |
| 0.5 | lemon (juice) |
| 80 g | plain yogurt |
| 100 g | mayonnaise |
| 1 tsp | curry powder |
| 8 | hot dog buns |
| ketchup for serving | |
| vegetable oil for frying | |
| salt | |
| pepper |
Utensils
frying pan, large saucepan, medium saucepan, large bowl, box grater, small saucepan, cooking spoon, cutting board, knife, spatula, small bowl
Wine Tip
Pilsner
Hot dogs go with beer go like bread goes with butter. A good choice here would be a light, refreshing Pilsner that’s not overly hoppy, for example Ratsherrn Pilsner.
Step 1
Chop pickles, reserving pickle water. Finely chop red chili, parsley, and chives. Slice red onion into fine rings.
cutting board, knife
4 pickles / 1 red chili / 15 g parsley / 20 g chives / 5 red onions
Step 2
Grate cheddar cheese.
box grater
200 g cheddar cheese
Step 3
Fill a large saucepan with water and bring to a boil. Once boiling, remove from heat and add sausages. Set aside to heat up.
large saucepan
8 pre-cooked sausages
Step 4
For onion topping, heat vegetable oil in a frying pan over medium heat. Cook four fifths of the onions until soft and translucent, for approx. 8 – 10 min. Remove from heat and set aside.
frying pan, cooking spoon
vegetable oil for frying
Step 5
For spicy cheese sauce, melt grated cheese with milk in a medium saucepan over medium-low heat. Add red chili, season with salt and pepper and stir to combine. Remove from heat and set aside.
medium saucepan, spatula
175 ml milk / salt / pepper
Step 6
For pickle topping, stir together potato starch with water in a small bowl and set aside. Bring reserved pickle water in a small saucepan over medium-high heat to a boil. Once pickle water has reduced by half, pour in potato starch mixture and stir until sauce thickens. Add three quarters of chopped pickles, season with salt and pepper, and stir to combine. Remove from heat.
small saucepan, small bowl
1 tbsp potato starch / 60 ml water
Step 7
For remoulade, squeeze lemon juice into a large bowl. Add remaining pickles and red onion, chopped parsley and chives, yogurt, mayonnaise, and curry powder. Season with salt and pepper and mix well.
large bowl
0.5 lemon / 80 g plain yogurt / 100 g mayonnaise / 1 tsp curry powder / salt / pepper
Step 8
To serve, coat inside of hot dog buns with remoulade and ketchup. Add sausages. Top with either cheese, pickles, or onion topping. Enjoy with homemade French fries.
8 hot dog buns / ketchup for serving
