A try at making something we liked and hope you might, too. I decided to make them open-face, as a) it let me add a fairly generous amount of fillings and b) the wider surface also let me put more cheese over the top and c) more area for grilled brown cheese! Yumm! The open-face sandwich formally dates back to Scandinavian “smørrebrød” – although things on bread have been served for thousands of years – and it just makes for a more fun hotdog. Also, diners can always fold it into the classical hotdog roll if they like, so no worries.
This makes four hotdogs. Can definitely feed two people, might stretch to four if there are side dishes.
| Name: Deconstructed Hotdog 101 Ingredients: 2 Kransky sausages – these came from Coles deli counter 1-2 tsp pork lard, also from Coles 1 sml jar Sauerkraut (optional, see below, see Notes) 1sml tin baked beans Various cheeses – we used Jack cheese slices, Tasty cheese, some leftover shredded pizza cheese, and a bit of parmesan (see Notes) 1 bag of hot dog rolls (unless otherwise noted, everything else available from ALDI) Sauerkraut Optional 2 tsp AP flour pinch salt 1/2 tsp paprika powder (optional) 1/2 tsp mustard powder (optional) Method: Split four hot dog buns lenghtways from the top down, leave about half a centimetre joining the halves. Turn cut side down under the griller and slightly brown the crusts, remove and set aside. Insert a skewer down the centre of each sausage to keep them straight and grill the turning often until they have a slight bit of colour to them, remove and set aside. If using sauerkraut, put about half the jar in a small saucepan with half the lard, heat until sizzling, add the flour and salt (and paprika and/or mustard powder) and stir until the dry ingredients are all evenly incorporated, add just enough water to hold the flour etc together. Remove from heat and set aside. Warm the baked beans in a small saucepan, set aside. Slice the two Kransky in half lengthways, set aside. Now build the hotdogs. Place the buns on the griller tray with the cut sides upward, lay the Jack (or whatever) cheese slices covering the crumb of the rolls, then lay baked beans along one side and kraut along the other, put a half Kransky on with the cut side facing up and pressed into the divide between the two dressings, and add the remaining three cheeses generously over the top. Final Cooking is just to grill the dogs until the cheese has developed golden browning all over, generally doesn’t take more than ten minutes with five being more usual Serving: Best served hot with tomato sauce (=ketcup) and mustard for the diner to adjust to taste. You can make a side salad or prepare some potato tots, gems, or hash browns. Or any other suitable side. Notes: I highly recommend sauerkraut with this. You can of course just lift some sauerkraut from the jar and not worry about preparing it, but it’s very nice with a hint of paprika and mustard. I wanted the taste of the Monterey Jack slices, but use any cheese as long as it’s slices that’ll cover the opened-up hot dog roll. The cheese serves to stop the kraut and beans from smoking the bread rolls. I pretty much got the sausages and then shopped to suit them, soft almost brioche style hotdog buns, we had the cheeses in the fridge already and the sauerkraut is almost always available at ALDI as well. I could have used butter or a bit of oil with the kraut too – I just like that the pork lard melds well with the Kransky’s flavours. TRY ANYTHING. Got some bolognese leftovers? Use it with frankfurts. Want bacon crisps? Do it. Got some leftover BBQ sausages and some nice field onions? Grab some grated cheddar and tomato sauce and there’s your BBQ dog. |
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