Hotdog with Tomato-Basil Salsa
with potato wedges, basil mayo & salad- Soja
- Gluten
- Tarwe
- Rogge
- Selderij
- May contain traces of allergens
- Mosterd
- Soja
- Gluten
- Ei
Although hotdogs are very popular in America, they have their roots in Germany. More specifically, in Frankfurt, where historians say the first sausages were made as early as the 15th century.
Ingredients
1 piece
Hotdog bun
(Contains: Soja, Gluten, Tarwe, Rogge)
200 g
Potatoes
5 g
Fresh basil
(May be present: Selderij)
1.5 piece
Tomato
½ piece
Red onion
10 milliliters
Basil crème
1 piece
Pork sausage
(May be present: Selderij, Mosterd, Soja, Gluten, Ei)
30 g
Mixed leaves of radicchio, arugula & lettuce
Not included in your delivery
½ tablespoon
Balsamic vinegar
½ teaspoon
White wine vinegar
¼ tablespoon
Sugar
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash or peel the potatoes and cut them into wedges. Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 30 - 35 minutes or until golden-brown, tossing halfway (see Tip).
- Bake the hot dog bun alongside during the final 2 - 3 minutes.
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve just half of the potatoes. You can keep the rest to use another time.
- Slice the onion into half rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then deglaze with the balsamic vinegar.
- Stir in the sugar, then reduce the heat and cover with the lid. Allow to caramelise over a very low heat for 20 - 25 minutes, stirring occasionally.
- In a small bowl, combine the basil crème with the mayonnaise. Transfer a quarter tablespoon per person of this to a salad bowl.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the sausage for 2
- 3minutes until evenly browned, then cover with the lid and fry for 8- 10minutes over medium heat. Turn regularly. - Dice half of the tomato and cut the rest into wedges. Finely chop the basil.
- In a small bowl, combine the diced tomato with half of the basil. Drizzle with extra virgin olive oil as preferred and season with salt and pepper.
- To the salad bowl, add the white wine vinegar and mix well.
- Add the tomato wedges and the rest of the basil, then season with salt and pepper. Add the lettuce and toss well to combine.
- Cut open the hotdog bun. Spread with some of the basil mayo and then add the sausage, the onion and the tomato-basil salsa.
- Serve with the salad, potato wedges and the rest of the basil mayo.
