Hot dog with grilled sausage and homemade pickle sauce
Votes: 12
Time: 1 hour 30 min.
Complexity: easily
Quantity: 8 hot dogs
Complexity: easily
Quantity: 8 hot dogs
Experience the flavor of homegrown summer vegetables the American way with Bobby Flay's authentic homemade pickle relish.
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:
- 8 sausages
- Several types of mustard (brown mustard, horseradish mustard, sweet, hot, and Dijon mustard)
- Ketchup
- Hot dog buns
- Homemade Pickle Sauce (recipe included)
- 1.5 cups apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 tablespoons of sugar
- 8 large, finely chopped cucumbers, pickled with dill (in an acidic or non-acidic marinade)
- 1 small roasted, finely chopped, peeled and seeded red bell pepper
- 1 small roasted yellow bell pepper, finely chopped, peeled and seeded
- 1 small white onion, finely chopped
- 2 tablespoons chopped fresh dill
We recommend
Recipes with similar ingredients: sausages, mustard, ketchup, hot dog buns, apple cider vinegar, mustard seed, coriander, pickled cucumber, sweet pepper, onions, dill
Cooking the dish according to the recipe:
- Preheat the grill to high. Grill the sausages until golden brown on both sides. Place each sausage in a hot dog bun and top with your favorite mustard and homemade pickle relish.
Homemade Pickled Cucumber Sauce (Vegetable Caviar)
Place a medium, heat-resistant saucepan over medium heat. Combine the vinegar, mustard seeds, and coriander seeds. Place the pan on the grill grate. Cook until the mixture has reduced by half and thickened. Remove from the heat, add the remaining ingredients, and stir until the mixture is coated with the vinegar, mustard seeds, and coriander seeds. Season with salt and pepper to taste. Cover and refrigerate the sauce for at least an hour before serving.
Categories:
Recipe collections
Similar recipes
