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CONTENTS RECIPES FOR GOURMET HOT DOGS

FINE GROUND Hot Dogs & Sausages COARSE GROUND Hot Dogs & Sausages

The Strasbourg Sausage The Strasbourg is a smoked sausage with an emulsion-style filling of pork, beef and veal. The sharp crack of the cooked sausage when you bite into it gives it its nickname, the knack (but its also called the stras or fritz). A true international star, this Alsatian can be dressed with mustard, topped with sauce and wrapped in caramelised onions. It thrills the tastebuds of little ones and enchants those of grown-ups. Always at the ready in many refrigerators (and performing very well at these temperatures), the knack is part of everyday life.

If this sausage is not available from speciality butchers or good food markets, ask your butcher to suggest a suitable substitute.

BELLE STRASBOURG, CLASSIC SWEET AND SOUR MUSTARD AND KETCHUP

makes 4 hot dogs 4 Strasbourg sausages 2 tablespoons tomato sauce () 2 tablespoons Savora sweet mustard sauce (see note) Note: Savora is a French commercial sauce available from some speciality food stores.

BELLE STRASBOURG, CLASSIC SWEET AND SOUR MUSTARD AND KETCHUP

makes 4 hot dogs 4 Strasbourg sausages 2 tablespoons tomato sauce () 2 tablespoons Savora sweet mustard sauce (see note) Note: Savora is a French commercial sauce available from some speciality food stores.

You can substitute with a good quality honey mustard sauce. Preheat the oven to 160C (315F/Gas 23). Warm the buns in the oven for 5 minutes. Poach the sausages in gently simmering water for 3 minutes. Open the buns, add the sausages and top with generous zigzags of ketchup and mustard.

MIMINE STRASBOURG, COMT, CRME FRACHE, SHALLOTS

makes 4 hot dogs 4 Strasbourg sausages 3 French shallots (eschalots), sliced 2 tablespoons olive oil Salt and pepper 1 bunch of chives, finely chopped 150 g (5 oz) Comt or gruyre cheese, grated 1 tablespoon crme frache Preheat the oven to 160C (315F/Gas 23).

MIMINE STRASBOURG, COMT, CRME FRACHE, SHALLOTS

makes 4 hot dogs 4 Strasbourg sausages 3 French shallots (eschalots), sliced 2 tablespoons olive oil Salt and pepper 1 bunch of chives, finely chopped 150 g (5 oz) Comt or gruyre cheese, grated 1 tablespoon crme frache Preheat the oven to 160C (315F/Gas 23).

Saut the shallot in the olive oil over a low heat until well softened. Season. Mix the chives with the grated cheese and add the crme frache. Poach the sausages in gently simmering water for 3 minutes. Open the buns, spread with half the cheese mixture, add the sausages, spread over the remaining cheese mixture and top with the softened shallot.

TROPCHOU STRASBOURG, HORSERADISH CREAM, CABBAGE PORK BELLY, CUMIN

makes 4 hot dogs 4 Strasbourg sausages 4 leaves of curly green cabbage 2 slices of pork belly, cut into matchsticks 1 tablespoon horseradish 1 tablespoon crme frache 1 teaspoon cumin seeds Salt and pepper Preheat the oven to 160C (315F/Gas 23).

TROPCHOU STRASBOURG, HORSERADISH CREAM, CABBAGE PORK BELLY, CUMIN

makes 4 hot dogs 4 Strasbourg sausages 4 leaves of curly green cabbage 2 slices of pork belly, cut into matchsticks 1 tablespoon horseradish 1 tablespoon crme frache 1 teaspoon cumin seeds Salt and pepper Preheat the oven to 160C (315F/Gas 23).

Drop the cabbage leaves into boiling salted water for 1 minute, then immediately rinse under cold water. Drain and pat dry. Finely shred the cabbage leaves. Brown the pork belly in a frying pan, add the cabbage and cook for 34 minutes. Let this mixture cool. Mix together the horseradish, crme frache and cumin and add to the pork belly and cabbage, Season.

Warm the buns in the oven for 5 minutes. Poach the sausages in gently simmering water for 3 minutes. Open the buns and fill with the cabbage mixture and sausages. Close the buns and serve immediately.

HOPLA STRASBOURG, CHOPPED OMELETTE, FRIED BACON DICED TOMATOES, CORIANDER, DICED MIMOLETTE CHEESE

makes 4 hot dogs 4 Strasbourg sausages 2 eggs 1 tablespoon crme frache Salt and pepper 4 slices of smoked bacon, cut into small strips or lardons 1 tablespoon olive oil 1 tablespoon moutarde de Meaux (wholegrain mustard) 1 oxheart tomato, diced 100 g (3 oz) aged mimolette or aged cheddar cheese,
diced 4 coriander (cilantro) sprigs, leaves only Preheat the oven to 160C (315F/Gas 23). Season. Season.

Saut the bacon in a non-stick frying pan over a low heat for 2 minutes, add the egg mixture and make an omelette. Remove from the heat then roughly chop the omelette. Combine the olive oil with the mustard. Warm the buns in the oven for 5 minutes. Poach the sausages in gently simmering water for 3 minutes. Open the buns, spread with the mustard mixture, add the omelette, tomato, cheese, coriander and top with the sausages.

Close the buns and serve immediately.

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