Hot Dog with Homemade Honey Mustard by @eloy_spinnler

30 min

2 servings

🍖

2

Sausage

🍞

2 buns

Hot dog bun

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🌿

1

Bay leaf

🧈

10 g

Butter

🫗

15 ml + 1

Rapeseed oil

🥫

Mustard seed pickles

🌶️

1 g

Espelette pepper

🌼

2

Mustard

🍯

15 ml

Honey

🫙

2 g

Zaatar

⚫

1 g

Pepper

🫙

1 g

Sumac

  1. Peel
    • garlic cloves

    Peel and lightly crush the 2 garlic cloves with the knife.

  2. Whisk
    • Dijon mustard
    • honey

    Whisk the Dijon mustard, honey, 1 teaspoon rapeseed oil, and rice vinegar in the mixing bowl.

  3. Season
    • zaatar
    • Honey

    Season the honey mustard sauce with zaatar, ground black pepper, and ground sumac.

  4. Heat
    • rapeseed oil
    • unsalted butter

    Heat the remaining 2 teaspoons rapeseed oil and unsalted butter in the frying pan over low heat.

  5. Add
    • butcher-style pork sausages
    • garlic cloves
    • fresh thyme

    Add the butcher-style pork sausages, garlic cloves, fresh thyme, and bay leaf to the frying pan.

  6. Cook
    • butcher-style pork sausages

    Cook the sausages gently for about 15 minutes, turning and basting them regularly with the flavored fat.

  7. Step
    • butcher-style pork sausages

    Remove the sausages once the casings begin to split and the centers are fully cooked.

  8. Cut
    • Viennese hot dog buns

    Split the 2 Viennese hot dog buns lengthwise without cutting all the way through.

  9. Toast
    • Viennese hot dog buns

    Toast the opened buns cut-side down in the sausage cooking fat until golden.

  10. Spread
    • Viennese hot dog buns
    • Dijon mustard
    • honey

    Spread half of the honey mustard sauce inside each toasted bun.

  11. Place
    • butcher-style pork sausages
    • pickled mustard seeds

    Place 1 cooked sausage in each bun and top each hot dog with pickled mustard seeds.

  12. Serve
    • Espelette pepper

    Finish the hot dogs with Espelette pepper and serve immediately.

Hot Dog with Homemade Honey Mustard by @eloy_spinnler

30 min

2 servings

🍖

2

Sausage

🍞

2 buns

Hot dog bun

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🌿

1

Bay leaf

🧈

10 g

Butter

🫗

15 ml + 1

Rapeseed oil

🥫

Mustard seed pickles

🌶️

1 g

Espelette pepper

🌼

2

Mustard

🍯

15 ml

Honey

🫙

2 g

Zaatar

⚫

1 g

Pepper

🫙

1 g

Sumac

Preparation Steps

  1. Step 1/12

    Peel and lightly crush the 2 garlic cloves with the knife.

    🧄garlic cloves
    🔪knife

  2. Step 2/12

    Whisk the Dijon mustard, honey, 1 teaspoon rapeseed oil, and rice vinegar in the mixing bowl.

    🌼Dijon mustard
    🍯honey
    🫗rapeseed oil
    🍚rice vinegar
    🥣mixing bowl
    🥄whisk

  3. Step 3/12

    Season the honey mustard sauce with zaatar, ground black pepper, and ground sumac.

    🫙zaatar
    ⚫ground black pepper
    🫙ground sumac
    🥣mixing bowl
    🥄whisk

  4. Step 4/12

    Heat the remaining 2 teaspoons rapeseed oil and unsalted butter in the frying pan over low heat.

    🫗rapeseed oil
    🧈unsalted butter
    🍳frying pan
    🥄spoon

  5. Step 5/12

    Add the butcher-style pork sausages, garlic cloves, fresh thyme, and bay leaf to the frying pan.

    🍖butcher-style pork sausages
    🧄garlic cloves
    🌿fresh thyme
    🌿bay leaf
    🍳frying pan
    🥢tongs

  6. Step 6/12

    Cook the sausages gently for about 15 minutes, turning and basting them regularly with the flavored fat.

    🍖butcher-style pork sausages
    🍳frying pan
    🥢tongs
    🥄spoon

  7. Step 7/12

    Remove the sausages once the casings begin to split and the centers are fully cooked.

    🍖butcher-style pork sausages
    🍳frying pan
    🥢tongs

  8. Step 8/12

    Split the 2 Viennese hot dog buns lengthwise without cutting all the way through.

    🍞Viennese hot dog buns
    🔪knife

  9. Step 9/12

    Toast the opened buns cut-side down in the sausage cooking fat until golden.

    🍞Viennese hot dog buns
    🍳frying pan
    🥢tongs

  10. Step 10/12

    Spread half of the honey mustard sauce inside each toasted bun.

    🍞Viennese hot dog buns
    🌼Dijon mustard
    🍯honey
    🥄spoon

  11. Step 11/12

    Place 1 cooked sausage in each bun and top each hot dog with pickled mustard seeds.

    🍖butcher-style pork sausages
    🍞Viennese hot dog buns
    🌼pickled mustard seeds
    🥢tongs
    🥄spoon

  12. Step 12/12

    Finish the hot dogs with Espelette pepper and serve immediately.

    🌶️Espelette pepper
    🥄spoon

Composition

Ingredients

Types

Herbs, Oils, Spices, Sweeteners

Ingredients

Sausage, Hot dog bun, Garlic, Thyme, Bay leaf, Butter, Rapeseed oil, Mustard seed pickles, Espelette pepper, Mustard, Honey, Zaatar, Pepper, Sumac

Notes

Sausage (knife-cut sausages), Hot dog bun (Viennese style), Butter (a knob of butter), Rapeseed oil (for cooking the sausages, 1 part, for the honey mustard sauce), Mustard (2 parts, for the honey mustard sauce), Honey (1 part, for the honey mustard sauce), Zaatar (for the sauce), Pepper (for the sauce), Sumac (for the sauce)

Allergens

sesame

Dietetics

Dietary regimen

high-protein

Calories

690 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 45g, Fat: 39g, Fiber: 3g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 1450mg, Iron: 3.5mg, Potassium: 370mg, Calcium: 110mg

Vitamins

Vitamin B12: 1.3µg, Vitamin B6: 0.35mg, Vitamin C: 1mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

frying pan, mixing bowl, whisk, tongs, knife, spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Game Day, Super Bowl, Late Night, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

American, French, Middle Eastern

Geographic

France, Europe

Various

Aspect

Texture

Juicy, Tender, Crispy, Soft, Creamy

Flavors

Savory, Sweet, Tangy, Pungent, Smoky, Spicy, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked pork sausages out longer than 2 hours), fridge : 3 days (Store cooked sausages and sauce separately in airtight containers,Refrigerate at or below 4°C / 40°F,Toast buns again just before serving), freezer : 2 months (Freeze cooked sausages in an airtight freezer-safe container,Do not freeze assembled hot dogs,Freeze sauce separately only if needed; whisk after thawing)