Hot dogs with radish relish
Ingredients
for 4 person
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 |
4 | pork sausages |
4 | bread rolls (e.g. hot dog rolls or sandwich rolls) |
4 tbsp | crème fraîche |
3 tbsp | honey mustard |
4 | mini cucumbers, cut lengthwise into thin slices |
30 g | Micro Greens |
How it's done
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.
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