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Preparation time
30 minutes
Total time:
1 hour 40 minutes
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Ingredients
Hot dogs
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8 thin slices of pancetta
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1 fresh baguette
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To taste, melted butter
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4 honey-garlic sausages
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1 batch of Josée di Stasio's celeriac remoulade
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To taste, grated sharp cheddar cheese
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To taste, regular mild mustard (optional)
Josée di Stasio's remoulade
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1 medium celeriac bulb, peeled and julienned
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20 mL (1½ tbsp.) lemon juice
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To taste, salt and freshly ground pepper
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60-80 mL (¼-1/3 cup) crème fraîche or mayonnaise
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20 mL (1½ tbsp.) white balsamic vinegar
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15 mL (1 tbsp.) Dijon or wholegrain mustard
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To taste, chopped parsley or celeriac leaves
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Directions
Remoulade
- 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.
- Incorporate crème fraîche, vinegar, and mustard. Season, add parsley, and mix. Check seasoning and set aside.
Hot dogs
- Fry pancetta in a skillet until crispy. Grind it using a mortar and pestle or by hand. Set aside.
- Cut baguette into four equal-length pieces, then slice each one in half lengthwise without cutting completely through, to form a hot dog bun.
- Brush both sides (inside and outside) with butter.
- Preheat barbecue to medium-high.
- Grill sausages on barbecue for 5 to 7 minutes without boiling them beforehand.
- When well cooked, transfer sausages to upper rack. Grill baguette pieces on lower rack until nicely toasted on both sides.
- To serve, open the baguette pieces, spread with remoulade, and top with a sausage. Garnish with pancetta and cheese.
- Add a touch of mustard if you like.
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