Hot dog with three toppings

Street food
These hot dogs always bring a smile to my kids faces, and my husband loves them too!

Ingredients

Utensils

- 4 pickles (divided)

- cutting board

- 1 red chili

- knife

- 15 g parsley

- box grater

- 20 g chives

- large saucepan

- 5 red onions (divided)

- frying pan

- 200 g cheddar cheese

- cooking spoon

- 8 pre-cooked sausages

- medium saucepan

- 175 ml milk

- spatula

- 1 tbsp potato starch

- small saucepan

- 60 ml water

- small bowl

- 0.5 lemon (juice)

- large bowl

- 80 g plain yogurt
- 100 g mayonnaise
- 1 tsp curry powder
- 8 hot dog buns
- ketchup for serving
- vegetable oil for frying
- salt
- pepper

Chop pickles, reserving pickle water. Finely chop red chili, parsley, and chives. Slice red onion into fine rings.
cutting board, knife
4 pickles, 1 red chili, 15 g parsley, 20 g chives, 5 red onions

Grate cheddar cheese.

box grater
200 g cheddar cheese

3 to heat up.

Fill a large saucepan with water and bring to a boil. Once boiling, remove from heat and add sausages. Set aside
large saucepan
8 pre-cooked sausages

4 and translucent, for approx. 8 10 min. Remove from heat and set aside.

For onion topping, heat vegetable oil in a frying pan over medium heat. Cook four fifths of the onions until soft
frying pan, cooking spoon
vegetable oil for frying

For spicy cheese sauce, melt grated cheese with milk in a medium saucepan over medium-low heat. Add red
chili, season with salt and pepper and stir to combine. Remove from heat and set aside.
medium saucepan, spatula
175 ml milk, salt, pepper

For pickle topping, stir together potato starch with water in a small bowl and set aside. Bring reserved pickle
water in a small saucepan over medium-high heat to a boil. Once pickle water has reduced by half, pour in
potato starch mixture and stir until sauce thickens. Add three quarters of chopped pickles, season with salt and
pepper, and stir to combine. Remove from heat.
small saucepan, small bowl
1 tbsp potato starch, 60 ml water

For remoulade, squeeze lemon juice into a large bowl. Add remaining pickles and red onion, chopped parsley
and chives, yogurt, mayonnaise, and curry powder. Season with salt and pepper and mix well.
large bowl
0.5 lemon, 80 g plain yogurt, 100 g mayonnaise, 1 tsp curry powder, salt, pepper

8 pickles, or onion topping. Enjoy with homemade French fries.

To serve, coat inside of hot dog buns with remoulade and ketchup. Add sausages. Top with either cheese,
8 hot dog buns, ketchup for serving