Hot dog with three toppings

Hot dog with three toppings

10 ratings

Sabine, mother and dedicated cook


„These hot dogs always bring a smile to my kids’ faces, and my husband loves them too!“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
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
½
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
Metric
Imperial
  • 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
  • ½  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

Enjoy with

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.

Nutrition per serving

Cal
438
Protein
20g
Fat
23g
Carb
31g

Step 1/8

Chop pickles, reserving pickle water. Finely chop red chili, parsley, and chives. Slice red onion into fine rings.
  • 4 pickles
  • 1 red chili
  • 15 parsley
  • 20 chives
  • 5 red onions
  • cutting board
  • knife

Chop pickles, reserving pickle water. Finely chop red chili, parsley, and chives. Slice red onion into fine rings.

Step 2/8

Grate cheddar cheese.
  • 200 cheddar cheese
  • box grater

Grate cheddar cheese.

Step 3/8

Fill a large saucepan with water and bring to a boil. Once boiling, remove from heat and add sausages. Set aside to heat up.
  • 8 pre-cooked sausages
  • large saucepan

Fill a large saucepan with water and bring to a boil. Once boiling, remove from heat and add sausages. Set aside to heat up.

Step 4/8

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.
  • vegetable oil for frying
  • frying pan
  • cooking spoon

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.

Step 5/8

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.
  • 175 ml milk
  • salt
  • pepper
  • medium saucepan
  • spatula

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.

Step 6/8

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.
  • 1 tbsp potato starch
  • 60 ml water
  • small saucepan
  • small bowl

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.

Step 7/8

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.
  • ½ lemon
  • 80 plain yogurt
  • 100 mayonnaise
  • 1 tsp curry powder
  • salt
  • pepper
  • large bowl

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.

Step 8/8

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

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.