Bourguignon hot dog
Stand out with this delicious hotdog recipe! This hotdog is inspired by beef bourguignon, with the classic flavours of red wine, bacon, mushrooms and garlic.
Beef
Pork
Main courses
Ingredients
Bourguignon hot dog
−
+
€0.0
For the Beef Hot Dogs:
Pancetta
/g
250.0 g
0%
Beef Hotdog Sausage
/g
900.0 g
0%
For the Red Wine Mushrooms:
Chestnut mushrooms
/g
300.0 g
0%
Butter
/g
30.0 g
0%
Flat leaf Parsley
/g
4.0 g
0%
Red Wine
/ml
70.0 ml
0%
For the Tarragon Mayonnaise:
Hellmann's Real Mayonnaise 10L
/ml
100.0 ml
0%
Tarragon
/g
6.0 g
0%
To Assemble:
Colman's English Mustard 2.25L
/ml
80.0 ml
0%
50
Contains wheat and it´s derivatives
Contains mustard and it´s derivatives
Brioche Sub rolls
/g
800.0 g
0%
Crispy Fried Onions
/g
50.0 g
0%
/
For the Beef Hot Dogs:
-
Pancetta 250.0 g
-
Beef Hotdog Sausage 900.0 g
For the Red Wine Mushrooms:
-
Chestnut mushrooms 300.0 g
-
Butter 30.0 g
-
Flat leaf Parsley 4.0 g
-
Red Wine 70.0 ml
For the Tarragon Mayonnaise:
-
Tarragon 6.0 g
To Assemble:
-
Brioche Sub rolls 800.0 g
-
Crispy Fried Onions 50.0 g
Preparation
-
For the Beef Hot Dogs:
- Preheat an oven to 190°C.
- Wrap the beef hotdogs in pancetta diagonally so that the whole hotdog is covered.
- Place on a suitable tray lined with greaseproof paper and roast in an oven for 18-20 min.
- Remove from the oven and keep warm.
-
For the Red Wine Mushrooms:
- Finely slice the chestnut mushrooms and finely chop the parsley.
- Heat the butter in a suitable pan and fry the mushrooms until golden.
- Add the Knorr Professional Garlic Puree to the mushrooms and continue to cook for a further 3-4 min.
- Deglaze the pan with the red wine and reduce by half, garnish with the chopped parsley and set aside.
-
For the Tarragon Mayonnaise:
- Finely chop the tarragon and mix with HELLMANN’S Real Mayonnaise.
-
To Assemble:
- Grill the brioche rolls.
- Fill each sub rolls with the bacon wrapped hotdogs and red wine mushrooms. Top with the tarragon mayonnaise, crispy onions and COLMAN’S English Mustard.
