Chicago hot dog
Products for 3 portions
3 Tandem hot dogs
3 hot dog buns
6 marinated chilli peppers
1 can of light beer
For the pickled cucumbers:
½ 1 head of onion
1 red chilli pepper
80 ml white wine vinegar
30 g sugar
1 tsp. salt
2 tsp. flour
2 tbsp. water
Start by preparing the pickled cucumbers.
Cut the onion, the cucumber and the chilli pepper into small cubes.
Pour the vinegar into the casserole and add the sugar. Let it boil and cook for 3-4 minutes. Add the finely chopped vegetables and the salt. Cook for 5 minutes until the vegetables are soft yet still crunchy.
Beat the flour with the water and pour the mix into the casserole. Cook for 2-3 minutes, remove the pan from the heat, transfer to a bowl and let it cool.
Prepare the vegetables for the hot dog. Cut the onion into cubes, the tomato into wheels and the pickle into strips.
Peel the hot dogs.
Pour the beer into the casserole and let it boil.
Add the hot dogs and boil for 10 minutes.
Heat the hot dog buns in the oven.
Prep the hot dog.
Cut the loaf in half in length.
Smear the inside with mustard, put two slices of tomato, top with a hot dogs and 2 strips of pickle.
Sprinkle with diced onions, add 2-3 tsp. pickled cucumbers, add 2 pickled peppers and sprinkle with poppy seeds.
Finish by coating with mustard and serve with French fries.