10x hot dog variations by Julius Jaspers
No higher math involved, the hot dog, but it is a snack you can really score big with if you make it delicious! With these tips and examples from ‘The Complete BBQ Book‘ by Julius Jaspers, you can transform a simple hot dog with just a few ingredients into, for example, a Japanese, Mexican or spicy version.
A hot dog consists of just a few components. First, of course, the bun—just choose a simple hot dog bun. Warm, but not crispy. Then the sausage, a frankfurter! Find a butcher who makes them themselves; they exist! And naturally the topping: the sauce (quite an important flavor maker!) and the garnish for more flavor, or perhaps some crunch.
The 10 hot dog variations
Simple: bun, sausage, sweet mustard, ketchup
Thai: bun, sausage, mayonnaise, Thai dipping sauce, fried onions, coriander
USA: bun, sausage, warm sauerkraut, white barbecue sauce
Japan: bun, sausage, mayonnaise with wasabi (20 parts mayo to 1 part wasabi), furikake
Morocco: bun, lamb sausage (merguez), mayonnaise with harissa (10 parts mayo to 1 part harissa), hazelnuts
Oriental: bun, sausage, atjar, ssamjang (Korean dipping sauce), fried onions
Italy: bun, sausage, gremolata, crispy fried bacon, basil
Luscious: bun, sausage, softly boiled quail eggs, hollandaise sauce, parsley
Mexico: bun, sausage, avocado salsa, sweet-and-sour tomatoes, poblano
Spicy: bun, sausage, chili jam, mango chutney, lemon mayonnaise
Tip: grill the hot dogs over indirect heat at 200 °C.
Title: The Complete BBQ Book
Author: Julius Jaspers
Price: €25,-
Publisher: Carrera Culinair
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