Sausage hot-dog with cucumber salad

Craving something quick, flavorful, and a little different?

This sausage hotdog is a fun twist on the classic, combining juicy, fresh sausage with bold, vibrant toppings. You can use any kind of fresh sausage you like. (bratwurst, spicy, herby, chicken, pork, or whatever you have or like).

The hot dog is topped with fresh coriander, tangy kimchi, sriracha mayo, and a sprinkle of crispy fried onions for that perfect crunch. On the side, a refreshing cucumber salad adds balance and brightness to the plate, and some delicious baked potatoes make everything complete.

It’s a simple, satisfying meal with a delicious mix of textures and flavors, plus is ready in minutes.

Ingredients: (for 2 persons)

• 400 g yellow potatoes
• 2 hot dog buns
• 2 fresh sausages (I used pork)
• 4 slices of raw bacon
• 60 g kimchi (or your favorite pickled vegetables, finely chopped)
• 4 tablespoons of mayonnaise mixed with 1 tablespoon of sriracha sauce (or any other chili-based hot sauce)
• 20 ml olive oil
• A small cube of butter
• 1 medium-large cucumber
• 100 g edamame beans (optional)
• 25 ml soy sauce mixed with a bit of sriracha (or any other chili-based hot sauce)
• Crispy fried onions (available in the Asian ingredients section of most supermarkets – if you can’t find them, slice a red onion into rings, drizzle with a bit of balsamic vinegar, salt, and pepper, and let it marinate in a bowl until you assemble the hot dogs)
• A few sprigs of fresh coriander

Preparation:

Preheat the oven to 200°C (390°F) and prepare the potatoes.
Wash them thoroughly, then cut them into thick wedges. Spread them out on a baking tray lined with parchment paper, drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 25–30 minutes, or until golden and crispy on the outside.

About 3–4 minutes before the potatoes are done, place the hot dog buns on top of them in the oven and let everything finish baking together.

While the potatoes are roasting, prepare the sausages.
Pierce them evenly all over with a fork or the tip of a knife, then wrap each one in two slices of bacon.

Heat a non-stick pan and add the butter.
Once melted, place the bacon-wrapped sausages in the pan and sear them on all sides for about 2 minutes, until nicely browned. Then, cover with a lid and let them cook for another 8–10 minutes, turning occasionally to ensure they brown and cook evenly on all sides.

Meanwhile, rinse and finely chop the coriander.
Wash the cucumber, dice it into small cubes, and place it in a bowl. Add the edamame, half of the chopped coriander, and the soy sauce mixed with sriracha. Season with salt and pepper, mix everything well, and set aside.

Once the sausages are done, transfer them to a plate.

By now, the potatoes and buns should also be ready and nicely toasted in the oven.

Time to assemble the hot dogs!
Using a serrated knife, slice the buns lengthwise, being careful not to cut all the way through. Spread the sriracha mayo evenly between the two buns. Next, divide the kimchi (or chopped pickles) in half and add them to each bun.

Top with crispy fried onions, add the sausage, and finish with a sprinkle of fresh coriander.

Now it’s time to plate everything.

Divide the potatoes between two plates, add a few spoonfuls of the cucumber salad, and place a hot dog on each plate. Transfer the remaining salad to a bowl on the side for anyone who wants to add extra.

If you try the recipe, let me know how you liked it! 

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