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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
European hot-dog with crunchy coleslaw topping
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4 Butcher's own Ready-to-cook European Bavarian sausages
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4 pretzel croissants
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90 g (3 oz) Limburger cheese
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2 tablespoon Dijon Prepared Mustard
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2 tablespoon apple cider vinegar
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2 teaspoon Olive oil
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300 g (2/3 lb) bag of pre-cut coleslaw. Pepper, to taste
European hot-dogs with mushrooms and arugula
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4 Butcher's own Ready-to-cook European Bavarian sausages
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4 pretzel croissants
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100 g (3 1/2 oz) Cambozola Classic cheese, cut in 8 half rounds
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3 tablespoon Dijon Prepared Mustard
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1 paquet de 170 g sliced portobello mushrooms, minced
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1 teaspoon Olive oil
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1 cup arugula
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Pepper, to taste
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Directions
EUROPEAN HOT DOG WITH CRUNCHY COLESLAW TOPPING
- Preheat the oven to 220°C (425°F).
- Boil sausages for 7 minutes and then fry them in a skillet over medium-high heat for about 1 or 2 minutes per side.
- Cut into the croissants without cutting completely through. Open and top with a cheese slice. Broil in oven about 5 minutes or until croissant is golden and the cheese melted.
- Mix together the mustard, cider vinegar, and oil in a small bowl. Add pepper to taste. Dress the coleslaw mixture with the vinaigrette.
- Place a sausage in each croissant and top with coleslaw.
EUROPEAN HOT DOG WITH MUSHROOMS
- Follow steps 1 to 3 above.
- In a skillet over medium-high heat, sauté the mushrooms in the oil for about 5 minutes. Add pepper to taste.
- Garnish each croissant with a quarter of the mushrooms, a sausage, a drizzle of honey mustard, and top with fresh arugula.
Pairing Suggestions :
- Our Certified Beer Sommelier recommends enjoying this recipe with a malty and sweet beer such as Creemore Springs Premium Lager.
- Pouring directions: Make sure you pour the Creemore Springs Premium Lager in a clean beer glass with at least 1.5” of foam.
- To best explore the pairing; cleanse your palate with the Creemore Springs Premium Lager., taste the dish, then repeat with another taste of Creemore Springs Premium Lager. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.
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