Classic Hot Dog

A Frankfurt sausage that snaps with every bite, nestled in a warm, soft bun. The zing of mustard and the crunch of fried onions bring texture and balance to every mouthful.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 490
• Protein: 17 g
• Carbs: 39 g
• Fat: 29 g

Ingredients

• 4 piece Frankfurter sausage ( whole )
• 1 piece Yellow onion ( finely sliced )
• 4 piece Sweet and sour gherkin ( sliced )
• 4 tbsp Mustard
• 40 g Fried onions
• 20 g Minimum butter sweet ( softened )
• 200 g Broa de Milho (Portuguese cornbread)
• 4 tbsp Ketchup

Instructions

1. Preparing the toppings

   Finely slice the yellow onion. Cut the sweet and sour pickles into thin strips lengthwise.

2. Cooking the sausages

   Submerge the sausages in simmering, never boiling, water. They should heat through without the casing splitting. Allow about 5 minutes.

3. Toasting the buns

   Open the hot dog buns. Spread a thin layer of butter inside. Place them under the broiler or on a hot pan until lightly golden and soft.

4. Assembly

   Spread mustard and ketchup on the bottom of the bun. Place the hot sausage inside, then add fresh onions, pickles, and finish with a sprinkle of fried onions for crunch.

Chef's tips

• Never boil the sausage water, they will lose their juices and texture.
• The secret is in the bun: a quick sear with butter in the pan makes a huge difference compared to a cold bun.

Storage

Consume immediately. The bun softens quickly once in contact with sauces.