Serves 4 • Prep: 15 minutes
For the onion mustard:
2–3 white onions, peeled and finely diced
3 tablespoons canola oil
salt
1–2 tablespoons herb vinegar
1⁄3 cup spicy mustard
2 tablespoons German sweet mustard
For the hot dog:
1 bunch parsley, removed from stalks and chopped coarsely
2 baby gherkin pickles or cornichons, diced
1 tablespoon vegetable oil
4 bratwursts (5½oz (150g) total weight)
4 hot dog buns
curry powder
crushed red pepper flakes (to taste)
1½in piece of fresh horseradish
pickled chilies or Alpine pickles for serving
Directions
1 For the onion mustard: Heat the canola oil in a pan and add the onions and a bit of salt; allow to sweat, covered, for 5 minutes. Deglaze the pan with the herb vinegar, remove from heat, and allow
to cool. Mix with the spicy and German sweet mustards.
2 Heat the oil in a grill pan and cook the bratwursts for 6–8 minutes (or use a grill). Slice the buns in half lengthwise and toast them under the broiler or on the grill; spread with onion mustard. Place the bratwurst on the lower half of the roll and sprinkle with the curry powder, red pepper flakes (to taste), parsley, and diced baby gherkins.
3 Peel the horseradish and grate it over the hot bratwurst. Cover with the other half of the bun. Wrap each Alpine hot dog halfway with a paper napkin and serve hot with pickled chili peppers or Alpine pickles.
No comments:
Post a Comment