Gourmet Hot Dogs by Stephane Reynaud

Author:Stephane Reynaud
Language: eng
Format: epub
Publisher: Allen & Unwin

BRUTUS

MONTBÉLIARD, TOMATOES, ONIONS, HERBS, LEMON

makes 4 hot dogs

4 sweet milk buns

4 Montbéliard sausages

2 bulb spring onions (scallions)

2 tablespoons sweet relish

2 tablespoons olive oil

2 coriander (cilantro) sprigs, roughly chopped

6 basil leaves, roughly chopped

2 oxheart tomatoes, diced

Zest and juice of 1 lemon

Salt and pepper

Preheat the oven to 160°C (315°F/Gas 2–3).

Slice the bulb of the spring onions into thin rings and finely chop the green section.

Combine the relish with the olive oil and herbs. Set aside a third of this mixture. Combine the remainder with the onion, tomato, lemon zest and juice. Season.

Poach the sausages in gently simmering water for 10 minutes. Warm the buns in the oven for 5 minutes.

Open the buns, spread with the reserved sauce, add the sausages and top with the tomato mixture. Close the buns and serve immediately.

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