Because life is too short to miss out on hotdogs…
It is as simple as that. It is the sole reason for this weeks recipe. No matter what food philosophy and which food preferences you have – some meals as hotdog, pizza, burgers, pasta etc. are to die for and making great alternatives to the original is of major importance (at least to me)!
So here we are looking at one tasty hotdog. This meal screams summer, world cup celebration, BBQ night, hungover happy meal, friday night fun etc. I am a sucker for all these originally bread based classics and hotdog is no exception. The star in the hotdog is no discussion the sausage, so here it is up to you to choose a really great one. I go for the organic ones with cool added ingredients as wild garlic, leeks, dried tomatoes or herbs. And I always choose the one with the highest content of meat.
If the meat is the star the co-star must be the bread and here we are relying on the flatbreads, a recipe I shared a couple of weeks ago. But I have enjoyed hotdogs wrapped in salad or cabbage leaves as well, which are great and lighter alternative and great if you do not have time for baking the breads. But if you want something that truly fills you up and get veeery close to a classic hotdog I would go for the flatbreads.
Dressing up a hotdog can be done in a great many ways. Ketchup is a must. And pickled things in general goes really well with sausage. So I made a big jar of amazing pickled cabbage which can be used for everything!! And yes in this recipe I do use refined sugar and the reason for this is that most of the sugar will remain in the pickle and get tossed when all the cabbage has gone. So I feel that it would be ashame to use expensive coconut sugar when it is getting thrown in the end!
Another great hotdog component is Remoulade. It is a classic danish dipping sauce in the same category as ketchup and mustard. It has pickled tang as well and is simply filled with flavour and rocks my world as soon as BBQ season kicks in, or whenever I get my hands on a fish cake or a fried cripsy fish filet. And just as we know it with ketchup, remoulade is something that many people (including me) normally buys pre made. But since a homemade version is healthier and can be made just as you please. And due to the fact that the rest of the world lack info of this awesome product – I created my own homemade version of Remoulade, yay!
Well get on to it! Eat as many as you can while watching a football match or two and smile as much as you can manage – cause yeah, you are eating a healthy Hotdog!!
Grain free hotdogs with remoulade & pickled cabbage
Serves 4 hungry persons
Danish Remoulade – a national pickled dip/topping
1 ½ dl créme fraiche/yoghurt
1 Tbsp mayonnaise
1-2 Tbsp dijon mustard
1 small carrot, grated
½ apple grated, coarsely chopped or chopped into tiny cubes
2 gherkins, finely chopped
1 Tbsp capers, chopped
1 tsp curry
½ tsp turmeric
1 Tbsp white wine vinegar
1/2 tsp salt
Fresh ground pepper
Pickled Cabbage – Adapted from Louisa Lorang
1 pointy cabbage or 1/2 little white cabbage
2 cups regular vinegar used to pickle food
3/4 cup regular sugar or sweetener of your choice (approx. 2 dl)
1/2 tsp chili flakes
1 tsp fennel seeds
1 large airtight jar that can contain your cabbage 1,5-2L preferable.
1 portion of Vegetable Flatbreads
8 quality sausages with a high content of meat (I used Aalbæk’s øko grill pølser)
1/2 cucumber thinly sliced
1 portion of Quick Pickled Red Onion
8 lettuce leaves
Your favourite tomato ketchup
Make the pickled cabbage, this can be done days ahead. Roast fennel seeds in a pot. Add vinegar, sugar and chill flakes and let it simmer until all the sugar has been dissolved. Remove the outer leaves and stalk of the cabbage. Use a sharp knife to finely slice the cabbage. Add as much cabbage as possible in the jar, it is okay to squeeze a bit. Pour the hot liquid over the cabbage and add the lit tightly. Gently shake the jar to soak all cabbage in vinegar. This can be done every 15 min until the cabbage start collapsing a bit.
Make the remoulade. Start by mixing creme fraiche, mayonnaise, mustard, curry, turmeric, sugar and vinegar. Add the remaining ingredients and mix all of it together. Use vinegar, sugar, salt and pepper to season to taste.
Prepare the rest of the ingredients. Fry or grill the sausages and heat the flatbreads. Then serve the hotdogs as a pick and mix your own food. Add all things to the table and eat while you make your own delicious versions of grain free super hotdogs. Start with the bread, a lettuce leave then the sausage and top with the ingredients you prefer.