Add sausages to a sophisticated taste with Scott Conant’s recipe, adding to the classic hot dog gorgonzola cheese, pickled tomato and fries salad. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pickled tomatoes
- 2 thinly sliced bull heart tomatoes
- 1 tbsp. l olive oil
- 1 tsp red wine vinegar
- 0.5 tsp coarse salt
- A pinch of chili flakes
- 1 grated garlic clove
- 1 sprig of fresh thyme, leaves only
Grilled onions
- 1 sweet onion, cut into slices with a thickness of 0.3 cm.
- Olive oil
- Salt and freshly ground black pepper
Hot dogs
- 6 beef sausages
- 6 potato rolls for hot dogs
- 110 gr. diced gorgonzola cheese
- 1 head of freeze salad, remove dark leaves, light leaves separate and wash under cold water
- Olive Oil Refills
- Sea salt
Recipes with similar ingredients: tomatoes, wine vinegar, pepper red cereal, garlic, thyme, sweet onions, sausages, buns for hot dogs, gorgonzola cheese, frisse salad
Recipe preparation:
- Preheat the grill to moderately high temperature.
- For the preparation of tomatoes: must be put tomatoes in a large flat plate. Mix oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and leave to marinate for 1-2 hours.
- For grilling onions: a little is needed grease the onion with olive oil and season with salt and black pepper. Grill until onion is brown shade, giving 2-3 min. to each side. Remove from the grill. Set aside for a while.
- To cook hot dogs: grill sausages for 3-5 minutes, and hot dog buns for 1-2 minutes. before the formation of a crisp.
- Collect hot dogs: put tomatoes on one side buns and onions on the other. Put a sausage in each bun. Distribute the same amount of cheese and freeze salad to each hot dog and season with olive oil and sea salt.
