Classic gourmet hot dog
By Dianna Brinch / Gourministeriet
There is nothing as good as a classic hot dog but why not make an extra effort to turn it into an extra tasty dish? We have chosen to spiff up the classic hot dog with tasty, home-made hot dog rolls, home-made fried onions, delicious pickled red onions, pickled mustard seeds and cress. This adds up to a completely new taste experience and a more colourful hot dog.
Make sure that you always have pickled red onions and pickled mustard seeds in your fridge – they taste so good and then you are always well-prepared.
Time: 2½ hours / servings: 6
Hot dog rolls
- 40 g (1.5 oz) yeast
- 4 dl (11 cups) lukewarm soda
- 640 g (5 cups) wheat flour
- 1 egg
- 50 g (¼ cup) butter, melted and cooled off
- 2 tbsp sugar
- 1½ tsp salt
- Milk for brushing
- Sesame seeds to garnish (option)
- Some oil
- 4 large, peeled onions
- 1-1½ dl (0.4-0.6 cup) wheat flour
- 1 l (¼ gal) flavourless oil, we like using rapeseed oil
- 12 good BBQ sausages
- Pickled red onions
- Pickled mustard seeds
Hot dog rolls
- Dissolve the yeast in the soda, and add sugar, egg and melted butter.
- Add flour little by little and add salt.
- Mix the dough well, preferably using a food processor, until it stops sticking to the bowl, approx. 5-8 minutes. The dough must be slightly moist.
- Pour a little bit of oil onto your hands and turn the dough into a ball. Grease the bowl with a bit of oil and return the dough to the bowl. Cover the bowl with cling film and leave the dough to rise in a warm place for 45-60 minutes.
- Divide the dough into 12 equally large pieces, approx. 100 g (0.2 lbs) per piece. Start by smoothing out the dough. Pour a little bit of oil onto your hands, turn the dough into a ball and fold the bottom parts on top of each other. Continue by rolling the dough into a long roll, perhaps adding more flour to the table and your hands, and press it to make it flatter.
- Place your hot dog rolls on a baking tray covered with greaseproof paper. They tend to rise quite a bit so place no more than 6 rolls on each tray if you do not want them to stick to each other.
- Cover the baking tray with a cloth and let the rolls rise again for approx. 30-45 minutes.
- Brush the rolls with milk and sprinkle sesame seeds on top (option). Bake the hot dog rolls in a preheated oven at 200° C (390° F) for approx. 10 minutes. If your oven has a steaming function, we recommend using that because it makes the breads turn even nicer and juicier.
- Heat up the oil to 160-170° C (320-340° F) in a pot.
- Cut the peeled onions in half and then slice them into pieces with a thickness of approx. 3 mm (0.12 inches).
- Mix wheat flour with a bit of salt and turn the onions well in the flour mixture.
- Fry the onions. Note that the oil will start to sizzle when adding the onions so use small portions.
- Once the onions have turned nice and golden, remove them using a skimmer and place them on a sheet of paper towel until serving them.
- Grill the sausages until they are golden, crisp and warm.
- If your rolls were prepared beforehand, you can quickly heat them up on the grill.
- Cut the roll and add a line of ketchup at the bottom. Add the sausage on top and add another line of ketchup and a line of mustard.
- Garnish with lots of fried onions, pickled red onion and pickled mustard seeds, and finish off with cress.