Hot Dogs with Indian Chicken Sausages spices

Feel the summer in winter by tasting these hot Indian hot dogs with sausages made from minced chicken and large amount of spices and herbs. Remember to add a little mango mustard with mint on top of a finished hot dog. Share with friends: Time: 1 hour. 30 min. Difficulty: medium Servings: 8 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.

Ingredients for the recipe:

Mango Mustard

• 0.5 tbsp. Dijon mustard
• 0.25 Art. diced mangoes
• 0.25 Art. mango pulp
• 0.25 tsp dried mint

Chicken sausages

• 900 gr. minced chicken
• 0.5 tbsp. chopped fresh cilantro leaves
• 0.5 tbsp. chopped fresh mint leaves, several leaves leave for decoration
• 0.25 Art. tandoori masala seasonings *
• 0.25 Art. cream cheese at room temperature
• 1 tbsp. l grated garlic
• 1 tbsp. l grated ginger and 0.25 tbsp. chopped ginger
• 1 tsp dried fenugreek
• 2 peeled grated jalapenos
• 2 finely chopped red onions
• 2 beaten eggs
• 4 tbsp. l vegetable oil
• 1 Granny Smith apple chopped into thin sticks
• 2 chopped jalapenos
• 2-3 tbsp. cider vinegar
• Unsalted butter for making buns
• 8 brioche brioche for hot dogs
• Mayonnaise
• Arugula

Recipes with similar ingredients: Dijon mustard, mango, mint, minced chicken, cilantro, masala seasoning, curd cheese, garlic, ginger root, jalapeno pepper, red onion, eggs, apples, apple cider vinegar, hot dog buns, mayonnaise, arugula, fenugreek, brioche bun, tandoori masala

Recipe preparation:

1. Mustard recipe: mix mustard, chopped mango and its pulp with mint.
2. Sausage recipe: mix minced chicken, cilantro leaves, mint leaves, cream cheese, tandoori masala, garlic and ginger. Add dried fenugreek, jalapenos, onions, eggs and mix again. Divide the resulting mixture into 8 parts. Of each part form a sausage 15 cm long and 3.5 cm thick. Put the sausages on a baking sheet and refrigerate for 30 min
3. In a large frying pan over medium heat, heat 2 tbsp. l vegetable oil. Add 4 sausages and fry on both sides within 3-5 minutes until they get brown shade. Reduce heat a little and keep frying sausages until fully prepared for 6-8 minutes. Put the finished sausages on a plate and cover with foil to maintain temperature. Wipe off pan, then fry other sausages in the remaining oil.
4. At the same time, place the chopped apple and pepper jalapenos in 2 separate bowls. Pour apple into each bowl vinegar so that apple and pepper are completely in vinegar. Marinate within 15 minutes
5. Dry the pan after making the sausages and place it on medium fire. Put a small piece of butter in each bun for hot dogs and fry notch down until crispy crusts for 2-3 minutes. Put a sausage in every bun add mango mustard, mayonnaise, arugula, mint leaves, apple and chopped jalapenos. Serve hot dogs to the table with Extra Mango Mustard. Note * Tandoori Spice Masala is prepared as follows: fry on a hot in a pan, and then grind large seeds in the mill; mix with dry spices. Keep the masala mixture tight container.
   • 1/4 tablespoon coriander seed
   • 1 tbsp zira seed
   • 1/2 tbsp black pepper peas
   • 1/2 tbsp cardamom seed without boxes
   • 1-2 star anise star
   • 3/4 tbsp carnation buds
   • 1 tsp with a hill of fenugreek seeds
   • 2-3 cinnamon sticks
   • 3 tbsp ground Kashmiri chili
   • 1/2 tsp ground nutmeg
   • 1 tsp turmeric
   • 3-4 tbsp paprika