Delicious sausages, flavorful fillings such as pan fried bell pepper, pesto… give a decadent French touch to classic hot-dogs.
What about choosing delicious sausages (here French chipolatas) and opt for tasty fillings ? I suggest a South France Provence twist and a green option.
Those hot dogs were prepared at a food event for a French high quality sausage brand called Bigard. I had to suggest hot dog with a twist, so here is what I prepared, with a few pics of the gorgeous evening I spent in a Parisian apartment facing La Defense business center with many big firms towers at sunset.
I suggest two options, one with South France Provence flavors with bell peppers and onions, and the other one with more crunchy vegetables (cucumber, radish, pickle). You can prepare both or double the quantities by choosing one or the other of these two versions. You may just want to follow the recipes or imagining your own filling… Please tell me in comment what you have prepared, or share the pics with the hashtag #myparisiankitchen!
Hot Dog with a French Twist, Provençal and green filling
Ingredients
- 8 bread hot dog bread
- 8 sausage I used the French chipolatas
- 4 tablespoons pesto sauce basil pesto
- 2 tablespoons yoghurt such as Greek yoghurt, may replace by mayonnaise or cream cheese
Provençal hot dog
- 1 red bell pepper
- 1 onion (red)
- 1 tablespoon olive oil
- herbes de Provence or thyme or rosemary
- 2 tablespoons dried fried onion
Green hot dog
- ¼ cucumber
- 6 pickle
- 6 radish
- Parmesan
Instructions
Make all the preparations
- Pesto sauce
- In a bowl, pour pesto and add Greek yoghurt (or mayonnaise). Combine to obtain a pesto flavored light sauce. Taste and add more pesto or yoghurt according to your taste.
- Provençal hot dog
- Cut bell pepper into strips and slice red onion. Heat olive oil in a pan and fry the vegetables, pepper on one side and onion on the other for about 15 min. Season with salt, pepper and herbes de Provence.
- Green hot dog
- Cut thin slices of radish and pickle. Cut thin strips of cucumber lengthwise (it’s easy to do with a peeler). With a peeler again roughly grate parmesan to get strips as well.
Then cook sausages and lightly toast bread
- Fry chipolata sausages in a non-stick frying pan without any fat, on one side then flip and leave them until they are cooked (about 15 minutes over medium heat).
- Meanwhile, open hot-dog breads and toast them a little bit (either in the toaster or by baking them in the oven for a few minutes).
Garnish hot dogs
- Coat the inside of the hot dogs with pesto sauce, arrange one sausage per loaf and add to your taste the toppings
- Provençal hot dog
- Place sausage, fried bell pepper and onion in the bread, sprinkle with dried fried onion.
- Green hot dog
- Place sausage, strips of cucumber, add slices of pickle and radish, sprinkle with parmesan.
Notes
Bon appétit !
