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Deluxe hot dogs with remoulade from Christian Bégin

Deluxe hot dogs with remoulade from Christian Bégin

Crêpes, bread and sandwiches | Easy | 1 hour 40 minutes
Crêpes, bread and sandwiches
Easy
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Recipe details

Ingredients

Hot dogs

Josée di Stasio's remoulade

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Directions

Remoulade

  1. Place celeriac in a bowl, drizzle with lemon juice, season with salt, and mix well. Cover and set aside for 1 hour. Drain if necessary.
  2. Incorporate crème fraîche, vinegar, and mustard. Season, add parsley, and mix. Check seasoning and set aside.

Hot dogs

  1. Fry pancetta in a skillet until crispy. Grind it using a mortar and pestle or by hand. Set aside.
  2. Cut baguette into four equal-length pieces, then slice each one in half lengthwise without cutting completely through, to form a hot dog bun.
  3. Brush both sides (inside and outside) with butter.
  4. Preheat barbecue to medium-high.
  5. Grill sausages on barbecue for 5 to 7 minutes without boiling them beforehand.
  6. When well cooked, transfer sausages to upper rack. Grill baguette pieces on lower rack until nicely toasted on both sides.
  7. To serve, open the baguette pieces, spread with remoulade, and top with a sausage. Garnish with pancetta and cheese.
  8. Add a touch of mustard if you like.

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