International dishesBreads and SandwichesUnited States23 minutes, including 15 minutes of prep and 8 minutes of cooking
This hot dog with gherkins and mustard mayo takes just over 20 minutes, which suits a rushed breakfast. The two places it usually falls short are raw tasting onion and sausages that brown unevenly.
The sausage skins are scored lightly with a knife before they hit the pan, so they color all over and do not split open. The onion is diced and soaked in ice water for a few minutes to take off its sharp edge.
This batch weighs about 1.2kg, at roughly 153 calories per 100g. All three rolls come together in a single round of frying.
Method
Split 3 hot dog buns lengthwise. Rinse 3 pickled gherkins under water and leave them whole or slice them. Wash 1 tomato and cut it into thin rounds about 0.5cm thick. Peel half an onion, wash it and cut it into small dice.
Score the skin of each sausage lightly with a knife. Heat a pan with a little cooking oil and fry the 3 sausages until the skins are lightly browned.
Lay a sausage into each split bun, then layer the tomato, gherkins and onion on top.
Spoon over 6 tablespoons of Lean Mayo and 6 tablespoons of yellow mustard sauce, then serve right away.
Tips
Diced onion soaked in ice water for a few minutes loses its sharp bite.
Scoring the sausage skins before frying browns them evenly without splitting them open.
Any soft crusted long roll without filling works in place of hot dog buns.
The yellow mustard sauce can be swapped for any sauce you like.
The rolls are best eaten as soon as the sauce goes on, as the bread softens quickly.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.