Recipe for sous vide gourmet hotdogs
Sous Vide Gourmet Hotdogs are actually easy to make; it just requires a bit of preparation before you dive into the project.
First of all, I would recommend making homemade crispy onions, there is just something special about them compared to the store-bought ones. You can also advantageously pickle your own red onions; it can be difficult to find them already pickled in stores, but I found some at Føtex that I think are just as good as homemade pickled ones.
Regarding the bread, you can sometimes find brioche hot dog buns at the bakery or on special in supermarkets – they are really good, but if you have the desire and courage, you can also bake your own.
I would also recommend using a good BBQ Sauce; I use Traeger’s – Traeger is the king of pellet grills and has an amazing series of BBQ Sauces and rubs. If you can’t get Traeger, that’s okay too, just don’t go for the cheapest option.
Last but not least, buy some quality sausages – a high meat percentage is essential. Preferably 80-90% at least.
I bought mine from www.Steak-Out.dk
Sous Vide Gourmet Hotdogs
Equipment
- Sous Vide
- Frying Pan Deep and one of Cast Iron
- Cutting Board
- Chef'S Knife
- Sieve
- Oven
Ingredients
- 4 pcs. Sausages quality butcher sausages
- 2 pcs. Onion
- 1 pcs. BBQ Sauce Traeger Sweet & Heat BBQ Sauce
- Pickled red onions
- 4 pcs. Bread Brioche Hotdog Buns
- 1 dl Wheat Flour
- 1 bunch Chives
Instructions
- Turn on your Sous Vide to 65 degrees Celsius (149 degrees Fahrenheit). Once the Sous Vide is warm, put your sausages in. They need to cook for 1 hour.
- Turn on a deep pan on medium heat and fill it with plenty of oil. Then cut your onions into fine rings, put them in a freezer bag with the flour, seal it, and shake so the flour coats the onion rings. Then sift off the excess flour using a strainer, and when the oil is hot, add the onions to the pan. When they are golden brown, place them on kitchen paper to drain off excess oil. Be careful not to let them get too dark, as they can turn bitter - it can happen quickly.
- They can be easily stored in an airtight container or a sealed freezer bag, so save them for another time if they aren't all eaten.
- When there are ten minutes left for the sausages in the Sous Vide, preheat the oven. When there are five minutes left, preheat a cast iron pan on medium/high heat.
- When the sausages are done, put the hotdog buns in the oven, remove the sausages from the vacuum bag, and dry them off. Then sear them in the hot dry pan for 1-2 minutes per side, just to get a bit of colour.
- Next, take the hotdog buns out of the oven and start building your hotdogs. I start with BBQ Sauce, then the sausage, more BBQ Sauce, followed by crispy onions, red onions, and topped with chives. Give them a try! A fantastic dish for the first of January, or any other time when the need for good but simple junk food arises.
- Enjoy and bon appétit!