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Grilled hot dogs in two variations

Two variations of the German-American classic, refined with smoky barbecue sauce and fruity tomato ketchup.


Leicht

30 min.


Ingredients
Ingredients Classic hot dogs
4 Brioche hot dog buns
4 Sausages (optional vegan sausages)
150 g pickled burger gherkins
200 g Red cabbage
1 TL Sugar
4 EL Fried onions
Ingredients Barbecue Hot Dogs
4 Brioche hot dog buns
4 Sausages (optional vegan sausages)
4 medium-sized tomatoes
1 Handful Rocket
½ Avocado
4 Handles Coriander
Byodo Barbecue Sauce
Preparation

Preparation Classic hot dogs

Cut or slice the red cabbage into thin strips. Place in a bowl and marinate with white wine vinegar, rapeseed oil, sugar and salt. Stir well and leave to infuse.
Brush the grill rack with a little cooking oil and grill the sausages on all sides for about 5-8 minutes until golden brown.
Cut open the brioche buns. Place one sausage in each hot dog bun. Spread with ketchup and mustard. Top with burger gherkins, red cabbage and fried onions.

Preparation of barbecue hot dogs

Wash and spin dry the rocket. Cut the tomatoes into thin slices and the avocado into small pieces. Pluck the coriander leaves from the stalks.
Brush the grill rack with a little cooking oil and grill the sausages on all sides for about 5-8 minutes until golden brown.
Cut open the brioche buns. Place one sausage in each hot dog bun. Spread the barbecue sauce on top. Top with tomatoes, avocado, rocket, coriander and crispy wedges.


Recipe properties BarbecueLactose freesimple
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