Classic Hot Dog
Ingredients
- 4 pcFrankfurter sausage (whole)
- 1 pcYellow onion (finely sliced)
- 4 pcSweet and sour gherkin (sliced)
- 4 tbspMustard
- 40 gFried onions
- 20 gUnsalted butter (softened)
- 200 gBroa de Milho (Portuguese cornbread)
- 4 tbspKetchup
Method
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.
- 1
Finely slice the yellow onion. Cut the sweet and sour pickles into thin strips lengthwise.
- 2
Submerge the sausages in simmering, never boiling, water. They should heat through without the casing splitting. Allow about 5 minutes.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The bun softens quickly once in contact with sauces.
