Homemade Hot Dog
by Editorial Staff
A quick and tasty snack is not a problem. Let’s make a homemade hot dog from an oven-dried bun with boiled sausage, Korean carrots, Chinese cabbage, mustard, and traditional sauces – ketchup and mayonnaise. Nothing complicated, but delicious!
Ingredients
- Hot dog buns – 3 pcs.
- Sausages – 3 pcs.
- Korean carrots – 120 g
- Peking cabbage – 200 g
- Ketchup – 2 tbsp
- Mayonnaise – 2 tbsp
- Mustard – 0.5 tbsp
- Salt – 2 pinches
Additionally (optional):
- Mustard
- Ketchup
Directions
- Prepare all the ingredients you need.
- Chop Chinese cabbage thinly.
Instead of Peking cabbage, you can take young white cabbage. - Transfer the chopped napa cabbage to a bowl, add a couple of pinches of salt, and stir by hand.
- For the sauce, combine the three ingredients – mayonnaise, ketchup, and mustard.
- Stir and the hot dog sauce is ready!
- Slice the hot dog buns lengthwise on one side without cutting all the way through.
- Dry the buns with a cut up in an oven preheated to 180 degrees for 5-7 minutes, until the crust is lightly crunchy. The inside of the buns should be warm and soft.
- Simultaneously with drying the buns, boil the sausages in boiling water.
I cooked the sausages for about 3 minutes without adding salt. - Transfer the boiled sausages to a plate.
- We collect hot dogs.
Carefully open the buns and sprinkle a generous amount of sauce on the inside of each. - Then spread the Korean carrots into the slices.
- Place the Chinese cabbage salad on top of the carrots, making sure to leave room for the sausages.
- And now put a sausage in each bun.
- To make the hot dogs more appetizing, drizzle mustard and ketchup over them.
- Homemade hot dogs are ready.
- Serve Hot Dogs Right After Cooking!
Enjoy your meal!
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