der Klang von Zuckerwatte

Searching for the Sun

Classic Hot Dog - Birds

Misery is here. It’s creeping through locked windows and doors, sneaking up on us like an unwelcome guest. It is carried by dark, thick clouds that keep denying us a lasting glimpse of the wonderful spring sun.

You almost tend to get hermitical. Not being able to spend your time under a blue sky for weeks when this–spring–usually is the one time of the year that urges you to spend your free time outside. To get yourself some energy. To soak up joy. And sooner or later you are simply displeased with everything. Including (let’s be honest here) with yourself.

So, distraction is what we need from all this shit. A new book. Tying knots into the socks of your most favourite person. A bunch of flower to brighten up the greyness. Tickling each other’s ears (or one’s own). Making plans for a trip. A Sunday, dedicated simply to soul food.

And because the weather outside truly is dreary, we’ll make the hot dog almost completely on our own. It is definitely worth the trouble anyway. And when you bite into that self-baked brioche roll, rejoice in the homemade ketchup, and you can’t even decide on which side of the filled bread you want to stop the dripping content first… you will smile again. I promise.

Classic Hot Dog

Hot Dogs

Ingredients for 6 hot dogs
the brioche rolls are our own, the rest is after a recipe out of Stevan Paul’s „Auf die Hand“

For the ketchup:

  • 100 g onions
  • 2 tbs oil
  • 120 g sugar
  • 2 tbsp tomato mark
  • 1 tsp paprika powder
  • 1 pinch of Pimento powder
  • 500 g canned tomatoes, pureed
  • 100 ml water
  • 50 ml white wine vinegar

For the brioche rolls:

  • 100 ml milk
  • 10 g fresh yeast
  • 1 tbsp sugar
  • 230 g wheat flour + more 
  • 1 tsp salt
  • 40 g unsalted butter at room temperature
  • 1 egg
  • for the coating: 1 egg yolk + 1 tbsp milk

For the cucumbers:

  • 1/2 cucumber
  • 1 tbsp white wine vinegar
  • 1 tbsp oil
  • 1 tbsp sugar
  • 1-2 pinches of salt

For the hot dogs:

  • 6 hotdog sausauges
  • 1 onion
  • 5 tbsp ketchup
  • 1 tbsp mustard
  • 1/2 tbsp grated horseradish
  • 1 hand full of salad leaves, washed
  • mayonnaise
  • the cucumbers from above
  • 6 hot dog rolls

Ketchup: Peel the onions and chop them roughly. Gently sizzle them in oil for 10 minutes, then add the other ingredients and bring to a boil. Reduce the heat to medium, so everything just bubbles, and let it cook openly for 1 hour. Puree everything, put the pot back onto the stove and cook for 15 more minutes. Strain the sauce through a sieve and press everything through with a tablespoon. In the end there should remain only about 1 tbsp of solid ingredients in the sieve. Fill into sterilized jars, store them in the fridge and use them up within 2 months.

Brioche rolls: Combine all ingredients in a bowl and knead for at least 5 minutes. Dust a working surface with additional flour and keep on kneading the dough in it until it just doesn’t stick anymore. It will still be soft and slightly damp. Put the dough back into the bowl, cover it, and let it rest for 2 hours.

Divide into 6 equal portions, knead them shortly, then form them to balls. Roll them between the working surface and your hands until they have a long shape, just like a sausage. Put them onto a baking tray, covered with a sheet of baking paper, cover it with a dry and clean cloth and let it rest for 30 more minutes. Preheat the oven to 200°C. Mix the remaining egg yolk with the milk and brush it onto the rolls. Bake for 15-20 minutes.

Cucumbers: Cut the cucumber into thin slices. Put everything in a pan and heat it up. Cook on medium temperature until the cucumbers are soft.

Hot dogs: Heat up the sausages. Peel the onion and cut it into dices. Mix the ketchup with the mustard and the horseradish. Cut the brioche rolls lengthwise, put in a sausage each and a bit of salad. Garnish with the hot dog sauce, mayonnaise, cucumbers, and onions. Enjoy warm.

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