Four hot-dogs recipes that will take a simple meal from “meh” to “wow”.
Recipes by chefs at chefs at Capsicum Culinary Studio.
Brazilian Inspired Hot Dog
Ingredients
100 g beef mince
2 hot dog rolls
2 sausages of your choice
30 g tinned sweetcorn
5 ml tomato paste
1 ml fresh thyme, finely chopped
20 g onion, finely chopped
20 g tomato, chopped
20 g red pepper, finely chopped
1 egg yolk
3 ml mustard
50 ml vegetable oil
10 g coriander, finely chopped
10 ml lemon juice
40 g potatoes, finely julienned
Salt & pepper to taste
Oil for frying
Method
In a bowl, season the mince with salt and pepper and use your hands to combine well. Let it rest for 5 minutes.
In a hot pan, add the oil and fry the mince until it is cooked through, stirring all the time to break all chunky bits that might form while cooking. The intention is to brown the meat a little for more flavour.
Add the corn and thyme, stirring constantly. Add the tomato paste and mix until well incorporated. Taste and add salt if needed. Remove from heat and set aside.
In a bowl, whisk egg yolk and mustard. Slowly pour in the veg oil while whisking. Once emulsified, add a splash of lemon juice together with salt, pepper, and a third of the chopped coriander. Whisk together and set aside.
In a small bowl, combine chopped onion, tomato, red pepper and the rest of the coriander. Season with lemon juice, salt and pepper. Mix well and set aside.
In a pan, add enough oil for deep frying. Get the oil to a temperature of 150 ºC and deep fry the potatoes until a pale golden colour. Place them on paper towel and sprinkle with salt. Set aside.
In a frying pan, sauté the hot dog sausages until brown.
Slice rolls lengthwise without separating the two halves. Spread a thin layer of the homemade mayo on both sides, place sautéed sausage, mince and the salsa. Squeeze a bit more mayo on top and garnish with the potato chips and chopped coriander.
Serve with homemade mayo on the side for dipping.
Hotdog with Mexican Corn Salad, Parmesan and Potato Sticks
Ingredients
6 hot dog sausages
6 hot dog rolls
1 can of whole kernel corn
2 tbsp olive oil
½ red capsicum, finely chopped
½ red onion, finely chopped
½ avocado, chopped
½ cup feta, diced
6 spring onions, chopped
1 jalapeño, diced
Juice of 1 lime
½ tsp cumin
½ tsp paprika
½ tsp black pepper
¼ tsp salt
2 tbsp sour cream
2 tbsp mayonnaise
Method
Heat the oil in a frying pan. Drain and rinse the corn. Add the corn to the pan and wait for the kernels to pop, around 15 minutes. Turn off the heat and cool down.
Meanwhile, in a bowl, add the red capsicum, red onion, avocado, feta, spring onion and jalapeño and the corn and the lime juice. Mix together.
In a separate bowl, whisk the mayonnaise, sour cream and spices. Toss this dressing over the salad and mix well until all the ingredients are lightly coated with dressing.
Heat the hot dog sausages in a pot of boiling water or in the microwave. Slice each roll lengthways across the top and insert the sausage.
Top with the salad, a sprinkling of Parmesan cheese and garnish with potato sticks.
Sticky Hot Dogs
Ingredients
6 sausages
2 tbsp sunflower oil
2 onions, thinly sliced
1 tsp mustard seeds
2 tbsp maple syrup
6 hot dog rolls
1 tbsp Dijon mustard
Large pinch brown sugar
2 tsp wine or cider vinegar
Handful of rocket leaves
Method
Heat oven to 200°C. Place the sausages in a non-stick baking tray and roast for 20 mins.
Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until soft and golden.
Remove the sausages and brush with maple syrup.
Place the rolls onto the same baking tray and return to the oven until the sausages are dark, shiny and cooked through (5 minutes).
Stir the mustard, sugar and vinegar into the onions until the sugar has melted.
Cut the rolls open across the top, add a layer of rocket leaves, followed by a sausage and then spoon over the mustardy onions before devouring.
Hoisin Hot Dogs
Ingredients
1 tbsp sriracha
1 tbsp mayonnaise
6 sausages
2 tbsp hoisin sauce
6 hot dog rolls
¼ cucumber, thinly sliced
4 spring onions, sliced
Method
Mix the sriracha with the mayonnaise.
Brush the sausages with the hoisin sauce and cook under a medium-high grill until cooked (12-15 minutes).
Cut the rolls open across the top and fill each with a sausage and spoon over some extra hoisin sauce. Top with the cucumber, sriracha mayonnaise mix and spring onions.
Enjoy.
