The hot dogs I like. The hot dog has American origins, the classic sausage and mustard combo, but with the addition of German sauerkraut, it has gained an international identity.
The other night my husband exclaimed, “It’s been years since we’ve eaten a hot dog.” Said and done. I immediately thought: “Now I’ll make it.”
I started searching for the perfect recipe among my papers: I was looking for a bread that was super soft but still unpublished on the blog, to avoid repeating the recipe. For the rest, I had everything in mind: fennel sausage, and cabbage from the garden ready to become excellent homemade sauerkraut;
all I needed was a good mustard.
I got to work on Saturday morning to have time to follow the process calmly.
For the dough, I chose remilled semolina, my Calabrian preference for bread prevails! Enriched with oil, egg, yes, it adds extra softness, a touch of honey. Initially, I thought of wildflower honey, but in the end, I used chestnut honey I had at home: I thought the flavor and aromatic taste of this honey, which I adore, was a good compromise with the other ingredients. And to complete the right flavor nuance considering the filling, I turned to using blonde beer, it wasn’t the first time I kneaded bread with beer, precisely because it gives a characteristic bitterness and good aeration due to its features, besides the aroma.
If you want to know other doughs for a “modern” street food dinner to create a fun evening, I also recommend:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 10 super hot dogs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Remilled semolina, fennel sausage, sauerkraut, mustard…
- 23 oz remilled durum wheat semolina
- 1 cup blonde beer
- 2/3 cup olive oil
- 1 egg (Plus egg and milk to brush before baking.)
- 10 g compressed yeast
- 10 pieces fresh pork sausage, cooked, in a pan (I preferred fennel sausage. Halved and browned)
- to taste sauerkraut (Homemade, store-bought are too vinegary for me.)
- to taste whole grain mustard
- to taste poppy seeds
- to taste sesame seeds
- 0.5 oz salt
Tools
A bowl for kneading, a pan for the sausage, and one for the sauerkraut. My shopping tips will help you choose new tools for your kitchen.
- Non-stick Grill Pans
- Paper Trays
Steps
Dissolve the yeast in a little warm water, then proceed with the dough: semolina mixed with salt, yeast, oil, egg, beer. Knead carefully and let rise until doubled. I recommend the oven with a pan of boiling water inside for optimal rising.
In the meantime, cook the sausage and prepare the sauerkraut.
As soon as the dough is ready, divide into ten parts and shape into rectangles. Spread mustard, add sauerkraut, and then the sausage. Carefully seal to form rolls, which you will let rise again. Before baking, brush with egg and milk, and if you like, sprinkle with seeds. Bake in a preheated oven at 375°F for about 30 minutes.
Great freshly made, great the next day.
They can also be prepared in advance.
A Few More Tips
If you prefer a more pronounced flavor and warmer color, you can use dark beer, which pairs well with the sausage and sauerkraut. I chose not to use hot dogs simply because I wanted a more homemade final product. They keep in the fridge, and I don’t recommend freezing.
