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Chilli Beef Hot Dog

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Ingredients

Fennel & Cabbage Slaw

  • 1 Fennel
  • 1 White Cabbage
  • 2 table spoons Puszta Salat
  • Olive Oil drizzle
  • Salt pinch
  • Pepper pinch
  • 1 Spring Onions
  • 20 g Fresh Coriander

Chef Bjoern’s Chilli Beef Hot Dog Sauce

Extra Toppings

Instructions

  • Fennel & Cabbage Slaw
    Finely chop your fennel and white cabbage in medium strips. Add Puszta Salat, with some of the vinegar marinade. Add a drizzle of olive oil, with a pinch of salt and pepper. Dice some spring onions and fresh coriander then add to the mix. Let the mix marinade for a few minutes.
  • Chef Bjoern’s Chilli Beef Hot Dog Sauce
    Put a generous squirt of Homann Sweet Onion Hot Dog Sauce in a mixing bowl. Add the Tomato ketchup and Mustard. A dash of Worcester Sauce. A splash of Hot Sauce (Tabasco) and Soy Sauce. Add your dried Coriander and Cayenne. Add your Curry Powder Spezial 1a. Chop some spring onions and pickled Paprikasalat then add both to the mix. Whisk everything together until all ingredients are combined together in your sauce.
  • Giant Chilli Beef Frankfurters
    Heat your Giant Chilli Beef Franks in your oven for 5 minutes (10 minutes from frozen) until hot through. Alternatively, for restaurant kitchens, heat in a bain-marie (or water bath with hot water, not boiling) until warmed through. Take your pre-warmed sausages and place on the char-grill for a couple of minutes, turning once, until both sides are nicely charred.
  • Sides
    Cook your Lamb Weston Stealth Fries in your fryer until crispy and brown. Toss in a mixing bowl with a sprinkle of German Chip Seasoning and serve.
  • Plating Up & Additional Toppings
    Take your Brioche Bun, pack with Fennel & Cabbage Slaw, add your hot Chilli Beef Frankfurter. Top with Chef Bjoern’s Hot Dog sauce. Add Crispy Fried Onions, Spring Onions, Sliced Jalapeño Peppers for extra flavours and perfect presentation. Serve and/or enjoy!