Shopping list
4 sausages
4 frozen, pre baked mini-baguettes
1 free-range organic egg
1 teaspoon of water
poppy seeds, to taste
1 apple, in small pieces
1 sweet onion, finely chopped
100g mini roma tomatoes, cut finely
100g mayo-mustard sauce
2 gherkins, cut into matchsticks
The Chicago Dog always has poppy seeds on the bread roll, we had already beaten the egg to stick the seeds on! Before anyone emails us to helpfully point this out, we are aware of it ;)) But Dad does not like poppy seeds and the recipe is for Father's Day.
We kept the other traditional ingredients, with 1 more exception. The mini baguette are French instead of American. We really liked the Chicago Dogs anyway. Dad even thought today's were the tastiest of the two types of hot dogs of this weekend! The second recipe follows tomorrow.
Here's how to make these Chicago Dogs
NB! We use frozen mini baguette that you should first - straight out of the freezer - hold under the running tap, then follow our recipe
Beat the egg until loose with a teapoon water.
Brush the rolls with the egg, sprinkle with poppy seeds.
Bake the rolls at 190°C for 8 minutes and let cool
Wash the fruit and vegetables.
Chop apple and tomatoes finely.
Cut the onion finely and the gherkin into strips.
How to make the mustard-mayonnaise sauce
Stir 2 tablespoons mustard into the mayonnaise.
Stir the fruit and vegetables gently, until combined.
Add fruit and veg to the mayo and gently fold it in.
Cut the rolls open along their entire length
Fill the rolls with the sauce.
Sprinkle with gherkin matchsticks and serve remaining sauce on the side.
Happy Father's Day!