The most important and fundamental element of a hot dog is the sausage. If it's good, then everything else is just details. Therefore, it is not just not worth saving on sausages - it is better to look for them in advance and find the best of the best. Quite good options come across in Metro, large "Auchan" or "Crossroads". There are certainly good sausages on the market as well. It is important to check with the seller or consultant in the store which casing the sausages are in: give preference to natural - it does not need to be removed before grilling them. Pay attention also to the shape: too thick sausages are not suitable, because they simply will not fit into a more or less standard hot dog bun.

How to cook sausages

If you use sausages from raw minced meat, first they need to be welded. In a restaurant, we do this in a vacuum at a low temperature - so they are juicier and softer. At home, you can put sausages in a zip-lock bag and place in a large pot with freshly boiled water. Cover and leave until the water cools.

Before you put sausages in a roll, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill it on a not too hot flat grill. At home, you can use a large cast iron or Teflon skillet. The main thing is not to heat it too much, otherwise the sausage shell will burst.

Hot dog buns

The best buns cannot be bought at the store. You will have to bake them yourself. The perfect recipe which I propose was one of the first that I mastered in the kitchen at Delicatessen when I came to work in the restaurant. At first it may seem that it is not too simple: the dough must be defrosted and shaped in a strictly defined way. But the obvious bonus is that even an inexperienced baker can handle these buns on the first try. It just takes you a little more time. Once, when I just came to work as an intern in the kitchen, my colleague, a beginner, and I naively thought that we would cope with the task of baking 600 rolls in one evening. As a result, of course, the work dragged on terribly, and we finished only in the morning, but the last morning games were played almost automatically. Since then, I have been able to roll and roll the dough onto hot dog rolls very quickly.

Ready-made buns, especially if you still use store-bought ones, must definitely be warmed up before collecting a hot dog with them: this can be done in the microwave, but it is even more pleasant to lightly fry the bun from the sides on the grill or in a pan, greasing it a little butter. This will give your hot dogs a delicious tanned crust.

Victoria Boyarskaya

Chef of the Recipe Development Department at Delicatessen Restaurant.

A journalist by education. She worked as a radio correspondent, news editor, and then, quite unexpectedly for herself, turned out to be the editor of the magazine “First. Second. Third, ”and began writing about food. As an editor and food writer, she traveled extensively and learned to cook from chefs in the most different countries the world.

Three years ago she decided to leave journalism and "finally get down to business." As a result, she turned out to be one of the first students of the chef Ivan Shishkin and ended up in the Delicatessen kitchen. She participated in the launch and worked in the kitchen of the "Gifts of Nature" and "Sandbro" projects.

In 2014, together with Ivan Shishkin, she wrote the book “Edible Inedible. The Big Book of Giblets "published by the Eksmo Publishing House.

Almost all the fillings from the recipes I proposed can be prepared in advance. Tomato sauce, onion jam, chutney and some other ingredients keep well in the refrigerator for several weeks. But cheese sauce better to do right before the arrival of guests and serve warm. In restaurants and off-site banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can also build it at home - put a metal bowl on a saucepan with freshly boiled water and be sure to cover the entire structure with a tight lid. You can also use homemade fondue pots, which are usually warmed up with a miniature burner or candle, to host your home buffet and serve your hot dog toppings hot.

Buns can be cut in advance so as not to do this with each of them separately. To get more filling inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the roll. It is convenient to do this with a bread saw.

It is better to heat the rolls and fry the sausages according to the order of your guests in small batches, so that everything remains as fresh and hot as possible.

Hot Dog Bun Recipe

MIX IN A BOWL planetary mixer dry ingredients. Combine eggs and water separately, melt butter... Pour the mixture of eggs and water into the mixer bowl, stirring the dough with the hook attachment. Then gently pour in the melted butter and knead the dough at low speed for 10 minutes.

CLOSE BOWL cling film and let the dough rise for about 20-30 minutes. Hang in 70 gram pieces. To prevent the dough from sticking to your hands, you can grease them with vegetable oil.

SHAPE BUNS as follows: roll the dough ball into a long thin pancake, roll up and put the resulting thin sausage on parchment. Thus, it is necessary to lay out all the future rolls parallel to each other in one row, leaving a distance of 2.5-3 centimeters between them.

COVER THE PAN WITH FILM and leave to part in a warm place for 20 minutes. Preheat oven to 245 degrees. Before putting future buns to bake, sprinkle their surface with water and sprinkle with sesame seeds. Bake for seven to eight minutes. The finished buns will be side-to-side and form a single block. They will be easy to break off to serve.

Ingredients for 14-15 pieces

Flour - 720 g

Sugar - 15 g

Dry fast yeast- 15 g

Salt - 15 g

Powdered milk - 40 g

Egg "Extra" - 1 pc.

Water - 360 ml

Butter - 40 g

Classic hot dog like Delicatessen

cut the WARM BUN, Put a couple of tablespoons of vegetable relish and a hot sausage inside. Add homemade to taste tomato sauce and mustard, and sprinkle generously with crispy fried onions.

Vegetable Relish

Homemade tomato sauce

Crispy fried onions

Vegetable Relish

Cucumber, celery, Bell pepper , chop the onion and chili very small cubes, put in a bowl and cover with salt. Let stand for 10-15 minutes, put on a sieve and squeeze the juice lightly.

In a small saucepan, mix vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add vegetables and let the relish cook for 10 minutes. If it is not thick enough, dissolve the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into a boiling relish and stir. Cook the relish with starch for another five to seven minutes until the desired thickness and cool.

The finished relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.

Ingredients

Long-fruited cucumber - 1 pc.

Celery - 2-3 stalks

Sweet pepper - 1 pc.,
remove stalk and seeds

Onions - 1 large onion

Chile - 1/2 pod, seeds removed

Coarse sea salt - 1 tsp

White wine vinegar - 100 ml

Dijon mustard - 1 tsp

Sugar - 100 g

Starch - 1/2 tsp (of necessity)

Homemade tomato sauce

In a deep frying pan fry the onion in vegetable oil until light brown.

Without dimming the fire, pour the tomatoes into the pan own juice and mix the contents well. Add all the seasonings and sugar, season with salt and pepper. Leave the sauce to simmer for 15–20 minutes over low heat, until its volume is reduced by about a third.

Take out the thyme sprigs... Punch with a hand blender into a smooth paste and transfer to a ketchup bottle.

Ingredients

Onions - 1 pc.,
cut into small cubes

Vegetable oil - 3-4 tbsp. l.

Skinless tomatoes in their own
Pomito juice - 500 g

Cane sugar - 1 tbsp l.

Thyme - 3-4 branches

Dried oregano - 1 tsp

Ground cumin - 1/2 tsp

Ground coriander - 1/2 tsp

Crispy fried onions

Chop the onion half rings three to four millimeters thick. Place in a deep bowl and pour over the milk so that it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.

Place the onion on a sieve, let the milk drain, transfer to paper towels and dry well.

Heat in a deep saucepan a sufficient amount of oil for deep fat (depending on the amount of onion). Put the onion in a bowl, cover with an impressive amount of flour. Transfer the onions in small portions to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.

Get it out with a large slotted spoon and spread in a thin layer on a baking sheet covered with several layers of paper towels. Allow the finished onion to dry well on towels. Store in a large bowl in a dark, dry place.

Hot dog with pork sausage, kimchi and cheese sauce

For every hot dog you will need 50–70 grams of kimchi spicy kale. It needs to be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Put the finished kimchi in a cut warm bun, place the pork sausage on top and pour generously with the hot Cheddar cheese sauce.

Pork sausage

Korean spicy cabbage kimchi - 50-70 g

Hot Cheddar Cheese Sauce

Hot Cheddar Cheese Sauce

In a small saucepan melt the butter.

Add flour and fry it until light beige, stirring constantly with a whisk so that there are no lumps.

Pour in milk without stopping stirring the sauce with a whisk. Bring to a boil to thicken the sauce.

Salt, add grated cheese and stir well to completely melt the cheddar. Serve hot.

Ingredients

Flour - 1 tbsp. l.

Milk - 150 ml

Butter - 1 tbsp. l.

Cheddar cheese - 100 g, grate

Salt to taste

Vegetarian hot dog with falafel, hummus
and fresh vegetable salad

Grease cut warm bun with hummus, put salad on top of it and add falafel last.

Falafel can be cooked the day before, but deep-fried right before the party starts. For one hot dog, you will need three to four balls (depending on size), a couple tablespoons of hummus (you can substitute any other thick enough sauce) and as much salad as will fit in a roll.

Falafel

Fresh vegetable salad

Falafel

Remove roots from cilantro and finely chop all remaining pieces, including the stems. Also chop all the parsley finely.

Place the chickpeas in a food processor, add the onion and greens and chop in the "Pulse" mode so that the mass becomes completely homogeneous, but does not grind to a puree state. Canned chickpeas are convenient because they do not need to be boiled or soaked in advance, which speeds up the process of cooking falafel at times.

Add all the spices, yolk and lemon juice and once again roll the mass in the "Pulse" mode. Transfer to a bowl. If necessary, add two to three tablespoons of bread crumbs so that the mass is dense enough.

Roll the balls the size of Walnut, roll in breadcrumbs and refrigerate. You can fry the falafel after half an hour, or leave it in the refrigerator overnight.

Before serving heat the deep-frying oil well in a deep saucepan, put the falafel there in four to five pieces and fry until dark brown so that the balls are completely baked from the inside. Remove with a slotted spoon, place on a tea towel and drain completely.

Ingredients for 18 pieces

Canned chickpeas - 300 g (1 can if drained completely)

Onions - 1 small onion, about 50 g, cut into very, very small cubes

Parsley - 3-4 sprigs, 25 g

Cilantro - 3-4 branches with roots, 25 g

Lemon juice - 2 tbsp l.

Small breadcrumbs- 150-200 g

Egg yolk - 1 pc.

Ground cumin - 1 tsp with a slide

Ground turmeric - 1/2 tsp

Ground coriander - 1 tsp

White pepper - 1/3 tsp

Salt - 2/3 tsp

Deep fat oil - 500 ml

Fresh vegetable salad

Chop vegetables as thin as possible straws.

Mix in a large bowl, season with oil and salt and pepper to taste.

Ingredients

White onion - 1 small onion

Sweet pepper - 1 pc.,
remove core and seeds

Cucumber - 1-2 pcs.

Chinese cabbage - 3-4 leaves

Olive oil for dressing

Salt, black pepper to taste

Hot dog with lamb sausage, salted lemon relish
and apple chutney

PUT INTO A HOT ROLL enough apple chutney, put the sausage on top and sprinkle it with a lemon relish with vegetables.

Salted lemons are one of my favorite ingredients that Delicatessen chef Ivan Shishkin taught me to cook. This is a surprisingly versatile thing: they can be added to sauce, dough, and - as in this case - to fresh vegetable relish to give it a bright, fermented sour taste. It would be very cool to find lamb sausages for this hot dog, but regular beef sausages can also be used.

Bun
Lamb sausage
Apple Chutney
Lemon relish with vegetables

How to make salted lemons at home

In the restaurant, for this recipe, we use fragrant Abkhaz lemons, which are sold on the market only during a certain season. That is why we procure them in large quantities for future use, so that there is enough for whole year... However, you can start the experiment with ordinary lemons - in this case, it is better to choose the most yellow ones, with a thin skin.

Cut the lemons crosswise from the sides and add a teaspoon of coarse sea salt inside. Fit tightly in glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will juice, soften and begin to ferment slightly. Then they must be completely filled with vegetable oil without removing from the jar, closed with a lid and put into the refrigerator. It is better to try salted lemons no earlier than a week later.

Fresh relish with salted lemons

We mainly use only the peel of salted lemon: its pulp is too saturated with salt and oil, therefore it is hardly edible, but the crust contains all the most valuable. It needs to be removed from the lemon and cut into the smallest cubes, two by two millimeters.

Also chop finely cucumber and celery stalk.

Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil. Let the relish stand in the refrigerator for at least an hour.

Ingredients

Cucumber - 1 pc.

Salted lemon - 1 pc.

Celery - 1-2 stalks

Sugar - 1 tbsp. l.

Mustard oil - 4 tablespoons l. (can be substituted with bitter olive oil)

Salt, black pepper to taste

Apple Chutney

Apple cubes put in a deep bowl, cover with cinnamon and paprika, stir and leave. Melt the butter in a deep saucepan, put the onion there and fry for about five minutes, until it is completely softened, stirring constantly. Add sugar and let it melt slightly, without stopping stirring. Add apples to a saucepan, mix thoroughly and let them brown in caramel for 2-3 minutes.

Pour in lemon juice, a glass of water, add spices and leave the chutney to simmer until the apples are completely soft.

Add mango pickles to taste - they are quite spicy, so it is better to start with two tablespoons.

Ingredients

Onions - 1 pc., Cut into cubes

Granny Smith apples - 2 pcs., Peel and cut into small cubes

Ground cinnamon - 1 tsp

Sweet ground paprika - 1 tsp

Cane sugar - 3 tbsp l.

Butter - 2 tsp

One lemon juice

Ground cumin - 1 tsp

Ground white pepper - 1/2 tsp

Salt to taste

Mango pickles Pataks (can be bought at Indian Spices) - 3-4 pcs.

Hot dog with curry sausage and fries

Cut the bun, remove some of the crumb and put the prepared fries in a bun. Place the sausage on top and pour generously with the sauce so that it saturates the potatoes and bun.

To avoid the hassle of peeling and slicing potatoes, you can use frozen French fries for this hot dog, which must be deep-fried right before the party without defrosting. Curry sauce can be prepared ahead of time and reheated a couple of hours before the party starts with sausages. To make them even better saturated with the sauce, the surface of the sausages can be notched in several places.

Sausage

Curry sauce

French fries

Curry sauce for sausages

Fry sausages and cut along the entire length with a knife.

Mix the ground spices and fry in a very hot dry skillet for about 30 seconds, until their characteristic odor appears. Postpone. In a deep saucepan, fry the onions in vegetable oil until golden brown. Pour in baking soda and, while stirring, wait until the onion begins to soften and turn very yellow, this will happen in five to seven seconds.

Add butter and let it melt completely.

Pour in tomato paste, add spices and simmer everything together for one minute.

Add water and broth, bring to a boil and beat with an immersion blender so that no onion or tomato slices remain in the sauce.

Turn down the fire, so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely soaked in the curry.

For vegetable broth take a couple of onions, two to three stalks of celery, one large carrot. Chop all vegetables in large pieces, onions - into quarters and put on a baking sheet. Drizzle with vegetable oil and place in a 200-degree oven for 15 minutes or longer, until the vegetables are very brown. Put them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, Bay leaf, salt and peppercorns; pour 1.5 liters of water, cover and cook for 30-40 minutes over low heat. The finished broth can be drained, poured into small containers of 200-300 milliliters and frozen. One container of stock is enough to make a whole pot of soup or sauce.

Ingredients

Onions - 1 pc., Cut into large cubes

Soda - a couple of pinches

Vegetable oil - 3-4 tbsp. l.

Butter - 2 tablespoons l.

Tomato paste - 150 g

Vegetable broth - 300 ml

Water - 150 ml

Madras curry (can be bought in "Indian Spices" curry madras mild) 2 tbsp. l.

Ground cumin - 1 tbsp l.

Ground coriander - 1 tsp

Hot dog with chicken sausage, onion jam and blue cheese

Cut the warm bun, put enough hot Blue Cheese sauce inside. Place on top chicken sausage, a couple of tablespoons of onion jam and fresh pear pieces. You can also garnish the hot dog with blue cheese crumbs.

Chicken sausage

Blue cheese sauce

Onion jam

Onion jam

Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all onions are evenly brown, pour wine into a saucepan, add sugar and all other ingredients.

Turn down the fire to a minimum, so that the mass barely boils. Simmer the jam over low heat for about 45 minutes, stirring occasionally, until it is completely homogeneous, dark brown, reminiscent of thick jam in consistency.

Ingredients

Onions - 2 pcs. medium, cut into thin quarter rings

Vegetable oil - 4 tbsp. l.

Cane sugar - 4 tbsp l.

Red dry wine- 1 glass

Balsamic vinegar - 2-3 tbsp. l.

Narsharab sauce - 2 tbsp l.

Salt - 1/2 tsp

Ground coriander - 1 tsp

Ground black pepper to taste

Hot Blue Cheese Sauce

Melt in a small saucepan butter.

Add flour and fry it until light beige, constantly stirring with a whisk so that there are no lumps.

Pour milk while stirring the sauce with a whisk. Add Blue Cheese and stir thoroughly to melt the cheese completely. Season with salt and pepper to taste. Serve hot.

Ingredients

Flour - 1 tbsp. l.

Milk - 150 ml

Butter - 1 tbsp. l.

Blue cheese (gorgonzola or any other kind of blue cheese) - 100 g, break into small pieces

Salt, ground pepper to taste

Photos: Mark Boyarsky

Classic hot dog

Ingredients:

• 1 large pork sausage;
• 1 special hot dog bun;
• 1 tbsp. l. hot ketchup;
• 1 tsp sweet mustard;
• 1 strip of bacon

Remove the film from the sausage. Wrap a strip of bacon around it in a spiral. Fry the workpiece in a regular skillet or grill. To prevent the bacon from flying off in the first few seconds, you can attach it to the sausage with a toothpick on one side.

Mix spicy ketchup and sweet mustard. Their ratio must be adjusted to your liking. Grease the bun with the resulting sauce.

Place a still warm pork sausage inside the base. Spread the remaining sauce on top. Serve the ready-made hot dog immediately.

Hot dog with mixed vegetables and sausages

Hot dog with assorted vegetables

Ingredients:

• 4 long chicken sausages;
• 4 soft buns for hot dogs;
• 1/4 pcs. purple onions;
• 1 tbsp. l. white wine vinegar;
• 1 strong fresh cucumber;
• 1 large tomato
• a handful of celery leaves;
• 1 tbsp. l. mustard seeds;
• salt;
• 20 g butter;
• a mixture of colored ground peppers.

Peel the sausages from the film, fry in melted butter until an appetizing crust appears. It is especially delicious to do this on the grill.

Cut the peeled onion into thin half rings. Cucumber - in slices, tomato - in arbitrary pieces. Rinse celery leaves, dry and tear by hand. Combine all prepared vegetables and herbs. Salt them to taste.

For the sauce, combine grainy mustard and wine vinegar. The latter can be replaced with natural apple. Beat the sauce ingredients with a hand mixer. Season with a mixture of peppers, salt.

Grease each bun with the resulting aromatic sauce... Place inside on fried sausage. Cover the meat with a portion vegetable salad... Spread some more sauce on top. If desired, lightly brown the buns in the oven or on the grill.

Danish hot dogs

Danish hot dogs

Ingredients:

• 3 classic soft hot dog buns;
• 3 long smoked sausages;
• 3 small pickled cucumbers;
• 3 tbsp. l. sweet ketchup and light mayonnaise;
• mustard to taste;
• 1/2 onion;
• salt;
• fat for frying onions;
• fragrant herbs.

Peel the onion, chop at random and fry until golden brown in any fat. Lay it out on a paper towel.

The buns are not completely cut in half. Brown in a sandwich maker or on a ribbed grill dish (skillet, baking sheet). Do the same with the sausages, having previously freed them from the shell.

Cut one pickled cucumber into very small cubes. The rest are cut into thin circles.

Prepare the sauce:

1. Mix ketchup with mayonnaise.
2. Add mustard to taste.
3. Salt the mass.
4. Pour in any fragrant herbs.
5. Mix all ingredients thoroughly.

In each still warm bun, put a ruddy sausage. Sprinkle some pickled cucumber cubes on top. Arrange cucumber circles around the edges.

Liberally grease the workpiece with sauce. Sprinkle the fried onions on top.

Hot dog in pita bread

Hot dog in pita bread

Ingredients:

• 3 thin round pita bread;
• 3 beef sausages;
• 90 g korean carrot;
• 1/2 bunch fresh arugula
• 3 lettuce leaves
• 2 tbsp. l. classic mayonnaise;
• 3 tsp hot mustard.

Rinse lettuce and arugula. Pat dry with paper towels. Mix mayonnaise and mustard for the sauce.

Place the sausages in the grill pan without oil. Cook until golden brown. You can simply fry them in a regular skillet.

While the sausages are still hot, quickly spread the pita bread on the table, grease them with the resulting sauce and cover with salad.

On each leaf of lettuce, pour a portion of the Korean carrots squeezed from the marinade. Add a couple of arugula leaves.

Place the sausage on top. Spread some more sauce.

Roll up pita bread rolls. Secure with toothpicks if necessary. Serve warm.

Hot hot dog with minced meat

Ingredients:

• 830 g of homemade minced pork;
• 40 ml of fat milk;
• fine salt;
• 3 whole eggs + 1 yolk;
• 2 tbsp. l. granulated sugar;
• 2 tbsp. l. crackers;
• 380 g premium flour;
• 8 g instant yeast;
• 135 g butter;
• sauce to taste.

Pour lukewarm milk and beaten whole eggs into the bowl of the bread machine. Pour in all the sugar, a pinch of salt. Add flour and instant yeast immediately. Activate mixing mode yeast dough... Leave the lid open.

When the dough is almost completely homogeneous, pour melted butter into it. Close the lid of the device and leave it until the end of the mode.

Transfer the finished dough to a bag and cool for a day. Knead the mass in the process 1 - 2 times.

Salt the minced meat, add crumbs to it. Leave for a quarter of an hour to thicken.

Divide the dough into 8 - 9 equal parts. By the number of its pieces, form long "sausages" from minced meat. Roll out the dough into flat cakes. Lay "sausages" on their edge and roll the blanks into a roll. At the edges, the filling should slightly protrude beyond the borders of the base. Place the future hot dogs on a baking sheet lined with oiled baking paper, and leave for 40 - 45 minutes in a draft-free place.

Grease the blanks with yolk and bake in a hot oven (at 210 degrees) for a little longer than half an hour. Serve ready-made hot dogs with any sauce of your choice.

French hot dogs

Ingredients:

• 6 special buns for French hot dogs;
• 6 long Viennese sausages;
• 2 pickled cucumbers;
• 2 tbsp. l. sweet ketchup;
• 2 tbsp. l. olive mayonnaise;
• mustard to taste.

Place the buns in the grill pan without oil. Press down on them with a cutting board or other weight. Fry on each side until golden brown.

Prepare Viennese sausages in the same skillet. They should be rosy and lightly tanned.
Lubricate the inside of the buns with mustard using a long-handled coffee spoon. Add a mixture of olive mayonnaise and ketchup there.

Cut the pickled cucumbers into miniature cubes. Move them inside the buns. Insert hot Viennese sausages into the holes. Add sauce to their ends.

Serve immediately original appetizer... French hot dogs at home are no worse than restaurant ones.

Pancake dog

Damn dog

Ingredients:

• 1 tbsp. with a slide of high-grade flour;
• 1/2 l of full fat milk;
• 3 selected eggs;
• 10 pork sausages;
• 2 tbsp. l. vegetable oil + for frying;
• salt;
• 3 tbsp. l. sweet mustard and ketchup.

To make a pancake base for hot dogs:

1. Beat eggs until light foam appears.
2. Pour in slightly warmed milk.
3. Continuing to beat, add in portions all the flour, a pinch of salt.
4. Pour in oil.
5. Bake 5 pancakes in a wide skillet.

Fry each base until golden brown on one side only. Put two sausages on a slightly cooled pancake. Drizzle with the ketchup and mustard mixture.

Roll up the hot dog blank. Repeat the process for each base. Serve hot pancake dogs.

Hot dog in pita bread with minced meat and corn

Ingredients:

• 5 round thin pita bread(small size);
• 170 g mozzarella;
• 1/2 tbsp. tomato paste;
• 1/2 large onion;
• 630 g ground beef;
• 2 cloves of fresh garlic;
• 1 tsp hot mustard;
• 3 tbsp. l. mayonnaise;
• 1/2 tbsp. canned corn kernels;
• frying oil;
• salt;
• pepper.

Finely grate the onion and garlic. Add to the mince together with salt and pepper. Fry the mass in any heated oil until tender. Add tomato paste. Simmer the filling until thick.

Cut the cheese into small pieces. Drain the marinade from the corn.

Smear each pita bread to taste with mayonnaise and mustard. Spread corn kernels and pieces of cheese on top. Lay out the main meat filling... Roll up pita bread in the form of a hot dog. Serve immediately or put in an ovenproof dish and bake for another quarter of an hour in the oven at medium temperature.

You can change this recipe slightly by using hot dog buns instead of pita bread. In this case, it will be more convenient to use the mozzarella in the form of sticks.

Baked hot dog in pita bread with minced meat and sweet corn

Hot dogs made from cornmeal

Ingredients:

• 4 large chicken sausages;
• 5.5 - 6 tbsp. sifted wheat flour and 2/3 st. corn;
• 2 tsp baking powder;
• 1 tbsp. l. granulated sugar;
• 2/3 st. medium fat milk;
• 2 large eggs;
• 1 tbsp. l. vegetable oil;
• salt.

Preheat the oven to 190 degrees. Cover the baking sheet with oiled parchment.

In a wide bowl, combine two flours, baking powder, and other bulk ingredients as stated in the recipe. Form a slide out of them, make a depression in the center. Pour oil into it, the contents raw eggs, warm milk. Knead the dough.

Stick an ice cream stick or any other convenient "holder" into the center of each sausage. Cover the meat with an even layer of dough. Sprinkle lightly with the rest of the cornmeal on top.

Put the pieces on a baking sheet and bake for 17 - 20 minutes. Flip the hot dogs once. Serve with sweet ketchup or sour cream and garlic sauce.

Hot dog with crab sticks

Ingredients:

• 2 fresh classic hot dog buns;
• 6 juicy crab sticks;
• 1/2 sweet onion;
• 1 PC. kiwi;
• 230 g semi-hard cheese;
• 1/3 st. ketchup and mayonnaise;
• 2 garlic cloves;
• salt;
• pepper.

Defrost crab sticks if necessary. Chop them into small cubes. Grate the cheese coarsely. Peel the onion and cut into miniature cubes. Mix the prepared foods together. Season with half the mayonnaise. Add mashed garlic. Season the filling with salt and pepper to taste.

Peel and cut the kiwi into thin slices. Place in half-cut hot dog buns. Spread the filling on top with crab sticks... Drizzle the remaining mayonnaise and ketchup over the hot dogs.

Hot dog with herring

Hot dog with herring

Ingredients:

• 2 oblong buns;
• 2 pickled cucumbers;
• 4 strips of salted herring fillet;
• 1/3 purple onion;
• mayonnaise.

Chop the onion into miniature cubes. Chop the cucumbers into thin slices.

Cut each bun not completely, grease generously with mayonnaise. Put 2 strips of herring into it. Insert cucumber slices between the fish and add the onion cubes.

Close the bun halves tightly. Serve an appetizer with strong alcoholic drinks.

Today in supermarkets you can buy ready-made crispy onions specially made for Danish hot dogs. It is usually sold in portioned bags under the spice section.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Learn to cook popular sandwich with a sausage is very simple. You just need to choose the cooking method that suits you and buy the right ingredients... At home, you can make a real tasty hot dog with any filling. An additional plus self-cooking is the ability to control the freshness of products and the calorie content of the dish.

What is a hot dog

This name means popular dish consisting of hot dogs and buns with the addition of sauces and other ingredients. There are many options for making this sandwich. In different national cuisines, vegetables, onions, seasonings, herbs, and spices are added to sausages. Sometimes the sausage is simply wrapped in dough and baked. Mexican and Korean products are sharp, French and Danish - sophistication.

The name of the sandwich in translation from English (hot dog) literally means "hot dog". The origin of the name dates back to the 17th century. According to legend, a German butcher invented an oblong sausage. The product reminded him in shape of a dachshund, so he called it "little dog" (daxhund). Later in the United States, they began to sell sausages in rolls, which became known as hot dogs.

How to make a hot dog at home

There are many ways to make a hot dog at home. This will require an oven or microwave. You need to take a recipe for cooking, where the whole process is described step by step. An important point the choice of products is considered. To make the sandwich delicious, you need to take only fresh and high-quality ingredients. Certain types of sausages and buns are suitable for this type of fast food. If you add vegetables and herbs there, it will become not only satisfying, but also healthy.

Sausages

To make a quality meal, you need to choose the right ingredients. Hot dog sausages should be selected in accordance with the following principles:

• they should be thin and long;
• without the presence of fat and cheese inclusions in the composition.

Thick sausages and bacon with bacon are not suitable for cooking this dish. You shouldn't take short tiny sausages either. Sausages have good taste top grade with the names: Capital, Milk, Vienna. Sandwiches with smoked sausages are especially tasty. Some recipes recommend using hunting sausages, they spice up the dish.

Rolls

There are no strict requirements for buns. Bakery products should be soft and not have specific additives in the recipe so that the taste of the sausage is not interrupted. Hot dog rolls are elongated. A homemade hot dog recipe involves the use of buns baked from yeast dough. For homemade you can use the bun as you wish ( french baguette, bakery products with sesame seeds, special buns for "hot dogs").

Hot dog in Russian

• Difficulty: low.
• Servings Per Container: 2 Persons.
• Calorie content: 266 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

This recipe is notable for its simplicity. Even a child can easily make such a sandwich. The advantages of this snack can be considered the speed of production and the absence of the need to look for additional products. Only the main ingredients are present here, there is nothing superfluous. A homemade hot dog is perfect for a quick snack or as a substitute for a light breakfast.

Ingredients:

• Dairy sausages - 2 pieces;
• long rolls - 2 pieces;
• mayonnaise sauce - 30 g;
• Russian mustard - 20 g.

Cooking method:

1. Peel the sausages from the film, boil until tender.
2. Carefully cut the bun lengthwise, without cutting from one edge.
3. To invest sausage inside the roll.
4. Ready dish spread with mustard, add mayonnaise.

Danish

• Cooking time: 30 minutes.
• Difficulty: high.
• Servings Per Container: 4 Persons.
• Calorie content: 288 kcal.
• Purpose: for dinner.
• Cuisine: Danish.

The main difference between this dish and traditional recipe the fact that it uses onions fried in flour. Combining it with pickled cucumbers gives the product unusual taste... The recipe is more complicated compared to Russian cuisine. Danish fast food takes more time to prepare than fast food. classic recipes... Optionally, you can diversify this recipe with fresh herbs.

Ingredients:

• Vienna sausages - 4 pieces;
• hot dog buns - 4 pieces;
• medium-sized onion - 3 pieces;
• pickled cucumber - 2-3 medium fruits;
• wheat flour - 60 g;
• tomato sauce - 80 g;
• medium spicy mustard - 40 g;
• vegetable oil- 30 g;
• salt - a pinch.

Cooking method:

1. Shredded onions are laid out in a pan with heated oil.
2. Pass the onion half rings until they acquire a golden hue. You can add a little salt. After that, flour is added and the ingredients are mixed.
3. When the onions are fried on all sides and crispy, transfer them to a paper towel. This is done in order to remove excess oil.
4. While the onions are fried, you can cut the cucumbers into thin slices.
5. Sausages are cooked on the grill or in the oven.
6. You need to dry the buns a little in the oven so that they crunch.
7. Hot sausages are placed in the cut rolls. Top them with mustard and tomato sauce.
8. The product is stuffed with fried onions and thinly chopped cucumbers.

American hot dog

• Difficulty: low.
• Servings Per Container: 4 Persons.
• Calorie content: 330 kcal.
• Purpose: for dinner.
• Cuisine: American.

The classic hot dog uses grilled sausages. At home, the grill can be replaced with an oven. The American dish permits the use of thin smoked sausages with minimum amount fat. Sometimes they are wrapped in bacon. American cuisine uses fillings from fresh cucumbers and tomatoes, herbs, onions. Add pepper and garlic for flavor. Use hot sauces, if desired.

Ingredients:

• hunting sausages - 4 pieces;
• sesame buns - 4 pieces;
• medium-sized onion - 1 piece;
• tomatoes - 2 pieces;
• ketchup - 80 g;
• hot mustard - 40 g.

Cooking method:

1. Sausages should be fried in the oven or mini-grill.
2. Cut the buns lengthwise, spread hot mustard inside.
3. It is recommended to cut vegetables into thin slices, onions into half rings.
4. Toasted hot sausages are placed in buns and sprinkled with ketchup.
5. Vegetables and onions are laid out on top.

French

• Cooking time: 25 minutes.
• Difficulty: medium.
• Servings Per Container: 2 Persons.
• Calorie content: 308 kcal.
• Cuisine: French.

The French often use fresh vegetables in their fast food. This increases beneficial features dishes, makes food easily digestible. Another difference French cuisine is the use of cheese. The crunchy baguette with baked cheese inside is incredibly tasty and looks very appetizing. It is customary to eat a French hot dog with salad, but you can add any other greens you want.

Ingredients:

• sausages - 2 pieces;
• French baguette - 1;
• pickled cucumber - 2-3 fruits;
• tomatoes - 2 pieces;
• lettuce leaves - 3-4 pieces;
• hard cheese- 70 g;
• mayonnaise - 40 g.

Cooking method:

• Fry sausages in a skillet or bake in the oven.
• Cut a long loaf to the size of the sausages, then lengthwise.
• Cut vegetables into thin slices.
• Put lettuce leaves inside the baguette.
• Put the sausages inside the rolls, sprinkle with grated cheese.
• Put the baguette in the microwave for 1-2 minutes to melt the cheese.
• Top with fresh tomatoes, cucumber slices, pour over with mayonnaise.

Hot dog in pita bread

• Cooking time: 25 minutes.
• Difficulty: medium.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 297 kcal.
• Purpose: for breakfast, dinner.
• Cuisine: Armenian.

If you use tortilla or pita bread instead of buns, you get a product that looks like shawarma. The dish does not lose its taste qualities... The use of Korean carrots and cheese makes the taste original and interesting. There is a slight spicy note. The recipe is easy to prepare and only requires a little skill in wrapping a tortilla.

Ingredients:

• sausages - 3 pieces;
• thin pita bread - 1;
• Korean carrots - 100 g;
• tomatoes - 2 pieces;
• hard cheese - 60 g;
• butter - 30 g;
• ketchup - 30 g;
• mayonnaise - 30 g.

Cooking method:

1. It is recommended to boil the sausages after removing the film.
2. Lavash needs to be torn into pieces, 15 by 20-25 cm in size.
3. Each piece is greased with mayonnaise, then a sausage is placed on it.
4. Cheese slices are grated and laid out with carrots and tomatoes.
5. Next, you need to roll up the pita bread and fry it on all sides in oil, then pour it over with ketchup.

In the microwave

• Cooking time: 15 minutes.
• Difficulty: low.
• Servings Per Container: 2 Persons.
• Calorie content: 260 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.

If you don't have time to make breakfast in the morning, you can use this easy recipe... Making a sandwich in the microwave is very simple and quick. In a matter of minutes, you will have a delicious hot appetizer. The advantage is that there is no need to cook or fry the sausages beforehand. If desired, you can add vegetables, herbs, onions to the dish.

Ingredients:

• special sausages - 2 pieces;
• buns - 2 pieces;
• mayonnaise sauce - 20 g;
• medium spicy mustard - 20 g.

Cooking method:

1. Carefully cut one side of the roll.
2. Insert the sausage into the cut and place in the microwave for 2 minutes at full power.
3. After that, they take out a hot roll, add a little mayonnaise and mustard.

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How to cook a hod dog at home according to step by step recipes with photo

If you are faced with the question of how to make a hot dog at home, then just read my recipe and the issue will be resolved.
A hot dog is a hot dog or sausage nestled in a cut bun that is usually flavored with mayonnaise, ketchup, or mustard. In addition, other foods can be added to the hot dog: vegetables (fresh, fried or pickled), cheese, bacon, or herbs. They usually eat a hot dog, without the use of cutlery and various dishes, they just eat it with their hands.

Cooking hot dogs saves a lot of time, while literally on the go you can do Tasty food... Many people believe that hot dogs are bad. However, if you cook it at home, you can not worry about the safety of the food, and besides that, make it useful, after which it will surely be fixed on your table.

1. Bun

Delicious and in moderation sweet bun is half the battle. You can find it suitable by trying all the baked goods of local bakeries and opt for the one that suits your taste the most. A purchased bun, before preparing a hot dog, must be warmed up in the microwave or lightly fried on both sides on the grill or in a frying pan. This should be done in small batches just before serving, so that everything remains as hot and fresh as possible.

However, if you have enough time, you can bake the roll yourself. Of course, there will be more fuss, but the result is more reliable.

2. Sausages

Sausages should be fried on a grill or pan, and if you are not allowed to fried food, then boil them. In the case of using smoked sausages, you can do nothing with them, they are already tasty on their own.

For lovers of fatty foods, before frying, you can wrap the sausage with a strip of bacon, then its taste will be richer, but, accordingly, the calorie content will be higher.

3. Refueling

With a selection of sauces and dressings, you can fantasize as your heart desires. However, there are some subtleties here too. Mustard and ketchup should have a mild and sweet taste. It is better not to put too spicy dressings in hot dogs.

• Caloric content per 100 g - 160 kcal.
• Servings - 1
• Cooking time - 20 minutes

Ingredients:

• Hot dog bun - 1 pc.
• Smoked sausage- 2 pcs.
• Fresh cucumber- 1 PC.
• Fresh tomato - 1 pc.
• Pickle- 1 PC.
• Ketchup to taste
• Mayonnaise to taste

Homemade Hot Dog Cooking

1. As I wrote above, first warm up the bun in microwave oven or grill it. I used the first option, but you, choose the method that you like more.

2. Then cut the bun lengthwise and brush the bottom half with mayonnaise and ketchup.

3. Cut vegetables (cucumbers and tomatoes) into rings. Fresh vegetables pre-wash under running water.

4. Place cucumbers and tomatoes on top of a bun. Their order is not important.

5. Drizzle vegetables with mayonnaise and ketchup. Choose the amount of these products yourself.

6. Place sausages on top of the vegetables and cover with the other half of a bun. Since I used smoked sausage, I did nothing with it. If you have an ordinary sausage, it will need to be fried or boiled, to taste.

A long time ago, in distant Frankfurt, a new variety of smoked sausages went on sale. German butchers, people with a specific sense of humor, called him "dachshund." At the end of the 19th century, "dachshunds" sausages, along with enterprising emigrants, moved to America, where they soon turned into fast food served with bread - hot dogs known to the whole world.

Without reservations, hot dogs can be called a grand brainchild of progress - after Count Sandwich, who did not like getting his hands dirty and wasting time on a full dinner, hundreds of New York hard workers who dreamed of hot appetizer that you can eat on the run. Surprisingly, unlike its predecessor, the sandwich, which has become a hit of eateries and diners, the "proletarian" hot dog is still sold on the streets.

Street hot dogs are the tastiest, although the acid-colored ketchup and mustard of neon shades greatly confuse the timid lovers of homemade food. At the same time, attempts to make a hot dog at home are in most cases doomed to failure: although the resulting buns with sausages are more useful than those sold by the hawker on the corner, they are as far from hot dogs as your kitchen is from the Stardogs trailer.
Here is a set of golden rules for a delicious hot dog.

Rule # 1: Not All White Buns Are Good For Your Hot Dog

A tasty, moderately sweet bun is half the success. There are two ways to find a suitable bun: try everything that local bakeries bake, or bake it yourself. In the second case, there is more fuss, but the result is more reliable.

For ten buns you will need: 500 g of premium flour, one and a half glasses of water, 4 g of dry yeast, 4 g of salt, 8 g of sugar, 40 g of butter and 20 g of powdered milk.

Mix 200 g of flour with yeast, pour warm water into the mixture and knead for 5 minutes. Leave for 20 minutes, then pour melted butter into the dough. Mix the remaining flour with salt, sugar and milk powder. Pour into the dough and mix the dough until smooth. Set aside for another 20 minutes, and then knead thoroughly.

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Put in a warm place for 1.5 hours, during this time, knead a suitable dough twice. Once it rises, shape into buns by rolling the dough pieces into flat pancakes, folding and pinching them. Allow the formed buns to stand for an hour and a half, then grease with an egg, sprinkle with sesame seeds if desired and bake for 12-15 minutes at a temperature of 200-210 degrees.

Rule # 2: Leave boiled sausages for breakfast

Aside from hot dogs from student canteens (their taste can also be a reason for nostalgia, but that's another story), all street sausages are grilled. It would be strange to think that their home brews cooked or fried in a pan would be just as tasty. An airfryer will help to "squeeze" the maximum taste out of a hot dog, but what to do for those who do not have one? The idea of ​​roasting a sausage in a toaster seems obvious, but absurd, so arm yourself with a grill pan and don't try to pour oil on it.

Note for lovers of fatty and harmful: if you wrap a strip of bacon around the sausage before frying, its taste will be richer, and the calorie content will be higher.

Rule # 3: improvise with refueling

If you need to approach baking rolls and frying sausages with pharmaceutical precision and accounting scrupulousness, then in the choice of sauces and dressings you are free to fantasize as you please. The canonical version of hot dog dressing - ketchup plus mustard - has its own subtleties. Mustard must be American, made from white mustard seeds: it has a mild sweetish taste. Russian is too spicy, and it is better not to put it in hot dogs.

Fans of culinary experiments should take note of the idea of ​​refueling hot dogs under national cuisine: French (Dijon mustard and blue cheese), Greek (spinach sauteed with garlic and natural yogurt), Israeli (hummus and salad), Ukrainian ( sour cream and garlic sauce and bacon), Mexican (guacomole, tomatoes, onions and beans) and any other of your choice.