Spicy hot dog with smoked sausage and onion marmalade
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 3 sandwiches
Complexity: easily
Quantity: 3 sandwiches
Substitute fried Polish sausage for the standard hot dog, top it with spicy grainy mustard, stout-caramelized onions, pickled bell peppers, and watercress, and enjoy a whole bouquet of flavors with tart, sweet, smoky, spicy, and beer-like notes. The result is a true delicacy, perfect for special occasions. These hot dogs are perfect for outdoor celebrations: informal serving and at the same time something more sophisticated than just a sausage with ketchup in a bun.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Polish sausage, cut into 3 pieces
- 1 tbsp. butter
- 0.5 cups stout
- 1 Spanish onion, very thinly sliced
- 1 tbsp. l. rapeseed oil (canola)
- 3 pieces of baguette (the length of the sausages), cut in half lengthwise
- 1/4 cup hot grain mustard
- 1/4 cup pickled hot peppers, such as Picante a Mozzetti or Peppadew
- 1 cup watercress
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Cooking the dish according to the recipe:
- In a medium saucepan, melt the butter over medium heat. Add the beer and onion and cook, stirring frequently, reducing the heat to low when the onion begins to darken, until the onion is caramelized and all the liquid has evaporated, 5-7 minutes. Season with salt and pepper and set aside.
- Heat canola oil in a large skillet over medium heat. Slice the sausages in half lengthwise to open them like a book and allow them to lay flat. Fry, cut-side down, until golden brown, about 5 minutes, then remove the sausages from the pan. In the same skillet, toast the buns, cut-side down, for a few minutes.
- Spread mustard on the buns, then add the sausage. Top with pickled peppers and caramelized onions. Garnish with a small handful of watercress and serve.
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