Chilli Beef & Pulled Pork Dog

Executive Chef of German Gymnasium, Bjoern Wassmuth, talks to The Sausage Man and Lamb Weston about preparing German food with style. With some top tips to make our hot dogs even more impressive, Chef Bjoern gives us an exclusive insight into how he creates dishes that look and taste amazing!

German Gymnasium

The iconic German Gymnasium restaurant sits between St Pancras International and Kings Cross, at 1 King’s Boulevard in London. Part of the prestigious D&D restaurant group, German Gymnasium specialises in warming German “comfort food”. Chef Bjoern creates wholesome and tasty dishes that look and taste great, pleasing patrons at this busy city centre location all year round.

Perfect Sausage Preparation

Chef Bjoern explains: “In Germany most sausages are fully cooked before they come to the shop. The best way to reheat them is to either pop them in the oven for a couple of minutes, so they get a nice temperature at their core. Or, when you’re in a restaurant, you heat them in a lightly salted water and then pop them on a really hot chargrill to give them that nice crispy char around the sausage. But be careful – don’t go too hot, because the sausage might pop!”

Third Episode

In this episode, Chef Bjoern shows another take on the Chilli Beef Frankfurter mixing it with the Pulled Pork topping from The Sausage Man, with a side of delicious curly fries from Lamb Weston. He shows how you can create a spicy dish but when mixed with fresh guacamole it balances out that flavoursome kick. We are sure this new and exciting take on a spicy dish is sure to become a staple on your menu.

Inspirational Dishes

Chef Bjoern tells us: “We have a lot of spice with the chilli and sauces going on, so the avocado helps quite nicely to balance the dish out and keep it a little fresh.”

Ingredients Quantities
Chilli Beef Giant Frankfurter 1 per serving
Brioche Jumbo Hot Dog Roll  1 per serving
Lamb Weston Twister Fries 100g per serving
BBQ Pulled Pork 50g per serving
Curry Ketchup 20ml per serving
Avocado 2 per serving
Olive Oil 2 table spoons
Lime, Juiced 1 per serving
Chilli 1 finely chopped
Fresh Coriander a handful (roughly chopped)
Tomato Salsa 10g per serving
Crispy Fried Onions 1 finely chopped
Spring Onion 10g per serving
Sea Kale a handful
Chive Sprouting a handful

Steps

Create your guacamole

First step is to make your guacamole which is the base of this dish. Peel and chop your avocado’s into small chunks. Add them to a bowl with the lime juice, olive oil, fresh coriander and chilli. Mix the ingredients together until they are nicely blended.

Start building your dog

Fry the chilli beef frankfurter for around 5 minutes until it has darkened slightly, heat for 10 minutes if you are cooking for frozen. Start building the hot dog up, add the freshly made guacamole to the bottom of your brioche roll. On top of the guacamole add the Chilli Beef Frankfurter.

Spicy Pulled Pork

Add the pulled pork to a saucepan to heat up, heat for a couple of minutes. Once the pulled pork has been cooking add in the curry ketchup. Stir until fully mixed. Leave cooking for another 5 minutes until the pulled pork has been heated through. If cooking from frozen cook for double the amount of time. Place the spicy pulled pork on top of the chilli beef frank.

Sides

Cook your Lamb Weston Twister fries in a deep fryer for a few minutes until they are crispy.

Layer Up and Serve

Add the remaining toppings to your hot dog. On top of the pulled pork sprinkle on your crispy onions and some spring onion. Next add a layer of tomato salsa, topped with sea kale and fresh chive sprouting. Add the curly fries to the plate and you are ready for service.

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