So, hot dogs are one of my favourite things to eat. Period. I could tell you many stories about my love for hot dogs, but I will safe myself the embarrassment. Let me just tell you this; I’m a hot dog fan. It’s a passion.
The other day I came by a hot dog recipe by Thomas from madetmere.dk called the Hot Duck, which had a duck sausage, an apple and mustard compote and pickled fennel. I loved how it sounded and how it looked so much that I was instantly inspired to make this veggie hot dog with some similar components. And the result was gourmet af.
APPLE & MUSTARD COMPOTE
3 Tart Apples
50 mL Water
1 tablespoon Maple Syrup
4 tablespoons Whole Grain Mustard
Pinch of Sea Salt
Rinse and peel the apples. Cut into small pieces. Add to a saucepan with 50 mL (almost 4 tablespoons) water. Bring it to a light simmer and cook until the apples pieces are soft and start to come together to a compote. Now add maple syrup and mustard, cook for another 15 minutes. If it gets dry, add more water a little at a time. Finish off with a pinch of salt and leave to cool.
VANILLA PICKLED ONION
1 large White Onion
100 mL Water
100 mL White Vinegar
1 tablespoon Cane Sugar
1 teaspoon Vanilla Bean
Pinch of Black Pepper
Peel the onion and cut in half. Now cut each half into strips.
Add water, vinegar and sugar to a saucepan on a medium heat. Bring to a light simmer until the sugar has dissolved. Now add in the remaining ingredients and take off the heat. Let it cool to room temperature and pour over the onion. Leave for at least 30 minutes.
4 Hot Dog Buns
4 Veggie Sausages
Garnish (I used Water Cress for its light thyme flavour)
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