min., baking 15 min.
We ate very similar hot dogs a good month ago as a quick street snack in Paris. French Sausages wowed the kids with real, extra large and thick sausages tucked into a crispy French baguette. When we "opened" the barbecue season at the summer house on the weekend, the children were without competition, only for French hot dogs. Trying to replicate the hot dogs I tasted on the trip, I additionally tasted them with caramelized onions, but onion jam would have been perfect here.
INGREDIENTS
- 6 homemade pork sausages (thick)
- 2 French baguettes
For the caramelized onions:
- 6 blue onions
- 2 a.s. brown sugar
- 2 hours of good balsamic vinegar
- salt, ground black pepper, etc. thyme (to taste)
- olive oil (for frying)
For the sauce:
- 2 hours olive oil
- 2 a.s. grainy mustard
- 2 a.s. honey
- 2 a.s. apple cider vinegar
- salt, coarsely ground black pepper (to taste)
PREPARATION
When I found dried Dzūki sausages at the butcher shop in Druskininkai market, I realized that they would be perfect for these hot dogs, which ignore national borders.
Thick, homemade, high-quality meat sausages are probably the most important highlight of these sausages.
With a busy weekend in the backyard after the snow melted, we quickly fired up a compact Cobb grill and cooked up some juicy sausages, which we stuffed into a toasted French baguette and topped with caramelized onions.
After a quick but tasty meal, we again rushed to the piles of last year's leaves with rakes, after all, April is the month of cleanliness.
I made caramelized onions in advance. I peeled and chopped the blue onions. I fried the onions in oil in a pan, then reduced the heat and cooked them slowly for about 10-15 minutes, stirring constantly. When the onions became transparent, I seasoned them with sugar, salt, and pepper. Finally, I added a few tablespoons of quality balsamic vinegar and stirred until it evaporated. The onion seasoning can be prepared in advance and stored in the refrigerator, and should be taken out of the refrigerator an hour before use to warm it up a bit.
I beat all the ingredients for the sauce with a fork into a smooth mass. I stabbed the sausages several times with a fork.
I prepared the grill for cooking on not very hot direct fire. I cooked the sausages for about 5-8 minutes, turning them over to brown them. When the sausages were fried, I applied mustard sauce on both sides and cooked them for 5 minutes, turning them over.
I cut the French baguette into three pieces, which I cut lengthwise. I toasted the bread sheets briefly on the barbecue grill.
When the sausages were cooked and the bread was toasted, we each made our own hot dogs. We put sausages on the bread and stuffed caramelized onions on the sides. The children additionally enjoyed the hot dogs with tomato sauce, my Mielasis with mustard, and I didn't miss anything else with them. We squeezed the hot dogs well and ate them, creamy, but very tasty.
Quality and tasty hot dogs!
Recipe source: Seasonal Kitchen
