HOT DOGS

Ingredients:
– Hot Dog rolls
– Large Frankfurters
– Squeezable mustard
– Half a white onion
– Gherkins

 

Step 1 – Slice the onion and gently sweat in a pan with a drizzle of oil and a little water. However, if you prefer, you can use finely chopped raw onion. Have the mustard and gherkins ready at hand – hot dogs are much nicer eaten hot.

 

Step 2  – Frankfurters can be cooked in various ways. The two most common methods however are: grilled (if you have a BBQ it’s even better, but you can cook them just as well on a grill pan in the kitchen) or boiled.

 

Step 3 – Grilled: heat the grill pan. When it’s hot, arrange the frankfurters diagonally and cook for 1 – 2 minutes on each side, turning them to get the typical striped effect. Frankfurters are already cooked so the idea is just to warm them through and brown them. As soon as they are ready, remove them from the grill pan and place in the rolls.

 

Step 4 – Boiled: fill a large pan with enough water to cover all the frankfurters. Bring to the boil, add the frankfurters using kitchen tongs. Lower the heat and cook for 3 – 6 minutes to taste. Once cooked, remove the frankfurters from the water and gently dry on kitchen towel before using.

 

Step 5 – Once the hot dogs are ready, season them to taste. We like them with mustard, onion and gherkins, served with a glass of full-flavoured, well-balanced Corvo Rosso! Make this fun, made in the USA lunch complete with boiled or grilled corn on the cob. Bon appètit!

 

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