20 min., baking 15 min.
We had very similar hot dogs in Paris as a quick street snack a month ago. The French hotdogs impressed the children with their real, very large and thick sausages, pressed into a crispy French baguette. When we 'opened' the barbecue season at the chalet at the weekend, the children were all for French hot dogs, without competition. In an attempt to replicate the hot dogs we had on the trip, I added caramelised onions, but onion jam would have been perfect here too.
INGREDIENTS
- 6 homemade pork sausages (thick)
- 2 French baguettes
Caramelised onions:
- 6 blue onions
- 2 tbsp. 2 blueberries 2 tablespoons brown sugar
- 2 tbsp. good balsamic vinegar
- salt, ground black pepper, J. thyme (to taste)
- olive oil (for frying)
For the sauce:
- 2 tbsp. 2 olive oil
- 2 tbsp. grainy mustard
- 2 tbsp. honey
- 2 tbsp apple cider vinegar
- salt, coarsely ground black pepper (to taste)
PREPARATION
When I found dried Dzūkija sausages at the Druskininkai market with a butcher I already knew, I realised that they would be perfect for these hotdogs, which defy national borders.
Thick, home-made, quality sausages are probably the highlight of these hot dogs.
With a busy weekend in the backyard after the snow had melted, we quickly set up a compact Cobb grill and cooked up a batch of Dzūkija sausages, which we stuffed into a toasted French baguette and topped with a smear of caramelised onions.
After a quick but tasty meal, we rushed back to the piles of last year's leaves with rakes, because April is the month of cleanliness.
I had made caramelised onions in advance. I peeled the blue onions and cut them into feathers. I fried the onions in oil in a frying pan, then lowered the heat and cooked them slowly for about 10-15 minutes, stirring constantly. When the onions were transparent, I seasoned them with sugar, salt and pepper. Finally, I added a few tablespoons of good quality balsamic vinegar and stirred it until it was cooked. The onion seasoning can be prepared in advance and stored in the fridge, but should be removed from the fridge an hour before use to warm up a little.
I whisked all the ingredients for the sauce with a fork until smooth. I used a fork to pound the sausages several times.
I prepared the grill for cooking over a low direct heat. I cooked the sausages for about 5-8 minutes, turning them over and over to crisp them. When the sausages were browned, I brushed them on both sides with the mustard sauce and cooked them for another 5 minutes.
I cut the French baguette into three pieces, which I cut lengthways. I toasted the bread sheets briefly on the grill.
When the sausages were cooked and the bread toasted, we each made our own hot dogs. We put the sausages on the bread and stuffed the sides with caramelised onions. The children also seasoned the hot dogs with tomato sauce, my Darling with mustard, and I didn't need anything else to go with them. We pressed the hot dogs well and ate them, creamy but very tasty.
Quality and tasty hot dogs!
Recipe source.
