Hot dog recipe
Although I have always been very intrigued by the origin of the name hot dogs, I had never bothered to investigate. I just imagined a dachshund between two slices of bread while giving a sly smile.
The fact is that it goes and it turns out that there are at least two theories. The simple one, which tells of a rumor from the middle of the century XIX which claimed they were made from stray dog meat and anecdotally, which tells how a New Jersey comedian came up with the term during a baseball game, while a salesman shouted something along the lines of “Acquire a dachshund (sausage dog in German and name of the sausage in his honor, although that's another story) piping hot "
Ingredients for 2 hot dogs
2 Wiener or Frankfurt type sausages, 2 long rolls, half an onion, 1 green pepper, 2 slices of bacon, ketchup and American mustard
Preparation of the hot dogs
Actually, the original hotdogs are only made up of the sausage and the bun, accompanied by some kind of sauce, like ketchup and mustard, but I wanted to do something a little more elaborate, to complete its unmistakable flavor.
The first thing to do is chop the onion, pepper and bacon all very fine. Then we fry everything in hot oil, except for the bacon, which we will brown in a pan by itself.
As the pieces are very small, I recommend that you use a strainer to be able to "rescue" them from the oil.
Once we have the accompaniments ready, we toast the bread a little on the grill and mark the sausages so that they acquire a more appetizing appearance and, incidentally, they warm up.
Finally, we put the sausage on the bun and top it with a little onion, pepper and bacon. As a final touch, a good dose of ketchup and mustard.
Processing time | 15 minutes
Difficulty | Easy
The ideal is to accompany these hot dogs with some french fries and a cold cola. If you close your eyes, the taste will transport you to a New York stall overlooking Central Park, guaranteed.