Hot dogs with radish relish

Hot dogs with radish relish

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 427 kcal
, Fat: 22 g
, Carbohydrate: 40 g
, Protein: 16 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Relish

¾ dl white wine vinegar
2 tsp sugar
½ tsp salt
1 bunch radish, finely chopped
1 red onion, finely chopped
1 tbsp preserved jalapeño peppers in slices, finely chopped
1 garlic clove, squeezed
1 tbsp mustard seeds

Charcoal/gas/electric grill

4 pork sausages
4 rolls (e.g. hot dog rolls or sandwich rolls)

Hot dogs

4 tbsp crème fraîche
3 tbsp honey mustard
4 mini cucumbers, cut lengthwise into thin slices
30 g Micro Greens
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How it's done

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Relish

Bring the vinegar, sugar and salt to the boil in a pan. Add the radish, onion, jalapeños, garlic and mustard seed, simmer for approx. 10 mins., stirring occasionally. Leave the relish to cool.

Charcoal/gas/electric grill

Grill the sausages on all sides over/on a medium heat (approx. 200°C) for approx. 5 mins., cut the buns in half lengthwise and grill alongside for approx. 2 mins.

Hot dogs

Combine the crème fraîche and honey mustard. Cut open the buns lengthwise, spread the sauce over the cut surfaces. Fill the buns with the cucumber, sausage, micro greens and relish.

Good to know
Shelf life: Cover the relish and keep in the fridge for up to 5 days.
Tip: To speed things up, blitz the radish, onion and jalapeños in the food processor.

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