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Hot Dogs with Cranberry and Pickle Persillade
(3)
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Preparation
30 min
Cooking
30 min
Servings
4
Nut-free
Categories
Ingredients
Cranberry and Pickle Persillade
1 cup (150 g) dill pickles, thinly sliced
½ cup (75 g) dried cranberries, halved
⅓ cup (50 g) roasted sunflower seeds
⅓ cup (15 g) flat-leaf parsley, finely chopped
⅓ cup 15 g) cilantro leaves, finely chopped
2 tbsp (30 ml) sunflower oil
2 tsp (10 ml) apple cider vinegar
Fried Onions
¼ cup (40 g) unbleached all-purpose flour
1 red onion, thinly sliced
Sunflower oil, for frying
Hot Dogs
6 mild Italian sausages
Sunflower oil, for coating
4 submarine buns, each 10 inches (25 cm) long
Dijon mustard, to taste
Mayonnaise, to taste
7 oz (200 g) triple-cream cheese, sliced
Preparation
With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Cranberry and Pickle Persillade
In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
Fried Onions
In a small pot, heat 1 inch (2.5 cm) sunflower oil. Line a plate with paper towels.
In a shallow dish, place the flour. Dredge the onion slices in the flour, shaking off any excess.
Fry one-third of the onion slices at a time in the hot oil until crispy and lightly golden, about 3 minutes. Drain on the paper towels. Season with salt and pepper. Set aside.
Hot Dogs
Meanwhile, on one of the baking sheets, lightly coat the sausages with sunflower oil. Transfer to the oven and bake for 20 minutes or until cooked through, turning them over halfway through cooking. Cut the sausages in half lengthwise. Set aside.
Place the buns on the second baking sheet. Heat in the oven for 3 to 4 minutes.
On a work surface, cut the buns in half horizontally without going all the way through to the other side. Open them like a book and spread the insides with mustard and mayonnaise. Top with the cheese, sausages and persillade. Garnish with the fried onions. Serve immediately.
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