Showing posts with label hotdogs. Show all posts
Showing posts with label hotdogs. Show all posts
When I was growing up, one of the favorite things my mother used to bake for us as a real supper treat was Weiner Rolls. If Weiner Rolls were on the menu, we were all ecstatic! We loved them.
To make them she would roll out regular pastry and cut it into rectangles large enough to cover a smoked frankfurter. She would spread American mustard onto each rectangle, top with a hotdog, roll up the pastry to encase it and then baked them until they were crisp and golden brown.
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There was nothing fancy about them, but we absolutely adored them. Every mouthful was a beautiful mix of flaky pastry, smoky hotdog and tangy mustard. We could not get enough of them.
I think it is fair to say that they were one of our favorite meals and still are to this day! Nothing fancy. Just plain and simple, easy to make and using very few ingredients.
.JPG "Flaky Weiner Rolls")
I think it is a recipe that my father brought with him into the marriage from his own childhood. His mother used to make these as well.
I can remember going to Quebec to visit his family one time. As children we got very excited when my mother told us my Aunt Nadine was making weiner rolls for supper.
.JPG "Flaky Weiner Rolls")
Unfortunately, she doused them all in tomato soup and embarrassingly (to my parents) all three of us children turned our noses up at them.
To this day I don't understand why she did that, but then, there is no accounting for taste. I can't say whether they tasted good that way, or bad. I think a bowl of soup on the side would have been nice, but I, to this day, reject a weiner roll doused in soup.
.JPG "Flaky Weiner Rolls")
I recently bought myself Ina Garten's new cookbook, entitled "Go To Dinners." I have all of her cookbooks. I love Ina. All of her recipes are reliable and quite simple to execute.
Have you watched her show Be My Guest? She has celebrities over for the day and interviews them and then they cook their favorite recipe for her. I can imagine that would be quite daunting to cook for Ina Garten, but it would be fun! I would LOVE to see her home in person and to cook with her.
.JPG "Flaky Weiner Rolls")
This new book is filled with satisfying and uncomplicated recipes for delicious dinners. Reliable, fool proof recipes that turn out perfectly each time you cook them.
One of the recipes was for Flaky Weiner Rolls, OR as she called them Hot Dogs in Puff Pastry! I was immediately intrigued. They were very much like the Weiner Rolls of my childhood, except with a distinct upgrade! Puff pastry instead of regular short crust pastry.
I just knew I had to try them!
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WHAT YOU NEED TO MAKE FLAKY WEINER ROLLS
Very few and very simple ingredients. Just buy the best quality of each that you can, and you can't go wrong!
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky sea salt and cracked black pepper
- additional Dijon mustard for dipping (optional)
.JPG "Flaky Weiner Rolls")
Ina actually used two sheets of puff pastry in her recipe and still only got four rolls. I think her hotdogs must have been quite a bit larger than mine. She used Hebrew National all beef hot dogs.
I used plain old Schneiders all beef hot dogs and one sheet of puff pastry was sufficient. Even if I had used their Juicy Jumbos I think I could have gotten away with one sheet. It was the perfect ratio of pastry to hotdog.
DO USE ALL BUTTER PUFF PASTRY. The other kind will not taste as good. I always keep all butter puff pastry in my freezer. It thaws out quickly and is quite good.
.JPG "Flaky Weiner Rolls")
HOW TO MAKE FLAKY WEINER ROLLS
Nothing could be easier. I know I am always saying that, but it's true!
Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
Brush some of the egg wash onto the top half of each rectangle.
.JPG "Flaky Weiner Rolls")
Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
Serve hot, with more mustard for dipping if desired.
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These were really, really good. A bit messier to eat than my mother's ones with the normal pastry. If you want to try them with regular pastry, can I recommend my Butter & Lard Pastry? It's the best. Scroll partway down the page for the recipe.
I think these would also be very good if you spread them with a curry ketchup prior to baking, or even honey mustard. If you want to make a good curry ketchup just whisk together some ketchup, a bit of hot mustard and some curry paste.
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These are excellent all on their own with a bit of Dijon mustard on the side for dipping, but they would also be delicious served alongside a bowl of hot soup for a lovely supper, or even with a plate of baked beans.
They would also make great snacks for game nights and parties. They are delicious full stop!
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Shortly after I finished taking photos Nutmeg tried to get in on the act. He likes hotdogs too! I think it is the smokiness of them! Mind you, he is a little bit of a glutton, just like his mommy!
If you are a fan of hotdogs, you might also like these:
HOT DOG ROLL UPS - Refrigerated croissant dough, spread with curry ketchup, relish and cheese and rolled up around smoky frankfurters, then baked. More cheese is sprinkled on top. Delicious!
BAKED CHILI CHEESE DOGS - Hot dogs. Refrigerated Pizza Dough. String Cheese. Canned Chili. It doesn't get much easier or tastier than this quick, easy and delicious supper that everyone loves!
Yield: 4
Flaky Weiner Rolls
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This recipe is a modernized riff on an old favorite that my mother used to make, adapted from a recipe by Ina Garten.
Ingredients
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky seasalt and cracked black pepper
- additional Dijon mustard for dipping (optional)
Instructions
- Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
- Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
- Brush some of the egg wash onto the top half of each rectangle.
- Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
- Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
- Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
- Serve hot, with more mustard for dipping if desired.
Thanks so much for visiting. Do come again!
When I was growing up every Friday night was Hot Dog Night! Occasionally we might have something else, but generally speaking we had hot dogs every Friday night.
My mom made the best hot dogs. People used to wish they could get invited to our home for Hot Dog Night. She had a special electric grill pan that she used to cook them in.
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She always used the soft sided bread rolls that were top sliced. They are very traditional to New England and Eastern Canada. You can get a recipe to make your own here.
Those would get cooked in the grill first. She would butter them generously all over the cut sides and then they would be grilled until toasty golden brown. Then into the oven they would go to be kept warm while she did the wieners.
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The wieners would be slit in half lengthwise, almost all the way through. She would open them out like a book and then they would also be grilled in the grill until they were golden brown.
Tucked into those toasty buttered buns with your favorite condiments and some chopped raw onion, there was nothing tastier on earth. We would each get two, each one being half wrapped in a folded piece of paper towel to keep our fingers from getting greasy.
.JPG "Air Fryer Hot Dogs")
Occasionally I still like to have a Friday Night Hot Dog Night, but these days I am more than likely to cook my hot dogs in my air fryer! And I do the whole thing, the wieners and the buns.
It's such a simple thing to do, and they always come out perfectly cooked. The trick to perfection is knowing how long to air fryer beef hot dogs and the temp to air fry them at!
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WHAT YOU NEED TO MAKE AIR FRYER HOT DOGS
It's simple really but for those of you who are new to this, here you go: (Quantities are given for one hot dog, which you can multiply to make as many as you wish. I do not recommend doing any more than four at once.)
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
.JPG "Air Fryer Hot Dogs")
You can use whatever kind of wiener or bun that you enjoy. I happen to love all-beef wieners and do not use any other kind, not ever. And yes, I am partial to the soft sided, top sliced buns.
I like honey mustard and relish on my hotdogs, but you can use whichever condiments that you enjoy. I have never been fond of the taste or texture of ketchup on bread.
I like to add an optional topping of melted cheese and crispy French-fried onions. Here in North American you can use French's or Durkee. In the UK, use Crispy salad onions. They really add a nice touch to the finish!
These are such a simple make. Once you have made your hot dogs in the air fryer, you won't want to make them any other way. They are really no muss no fuss!!
Preheat your air fryer to 400*F/200*C for 5 minutes. (Preheating your air fryer does make a difference.)
Cut a few shallow slashes in the top of your wiener diagonally. (This isn't totally necessary, but something which I like to do.)
.JPG "Air Fryer Hot Dogs")
Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
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At the end of 5 minutes, place the wiener into the hot dog bun, placing it over top of the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
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Today I enjoyed mine with a bit of macaroni and cheese. Hot dogs are already a naughty treat for this 60 something year old. In for a penny in for a pound!
I am really enjoying coming to terms with my air fryer. I spend ages thinking about what I am going to do in it next. I have a Kuraidori Air Fryer that I purchased at my local Home Hardware. I started off with a Cuisinart Air Fryer/Toaster Oven. I called it the Cremator.
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Some of the other Air Fryer recipes in my English Kitchen that you might enjoy are:
AIR FRYER REUBEN SANDWICHES - Buttery, crisp and lacking none of the flavors or textures that you would expect in a traditional Reuben sandwich. Sauerkraut, Swiss Cheese, Smoked Meat and Thousand Island dressing. Yummo!
CRISPY HERBED TURKEY THIGHS - With their crispy skin and nice herby flavors I love, love these. One of these turkey thighs and a salad on the side and I am one very happy camper indeed!
Air Fryer Hot Dogs
Yield: 1
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
Instructions are given for one delicious hot dog. Multiply as per your requirements. Quite simply delicious.
Ingredients
- 1 wiener (I like all beef hot dogs
- 1 hot dog bun (I like the top sliced, soft sided buns)
- softened butter
- honey mustard and sweet pickle relish
- 2 TBS grated cheese
- 1/2 TBS French Fried Onions (in the UK Crispy Salad Onions)
Instructions
- Preheat your air fryer to 400*F/200*C for 5 minutes.
- Cut a few shallow slashes in the top of your wiener diagonally.
- Place the wiener(s) into the air fryer basket. Air fry for 5 minutes.
- While the wiener is cooking, open your hot dog bun. Place the honey mustard and relish in the bottom of the bun. Brush the sides with softened butter.
- At the end of 5 minutes place the wiener into the hot dog bun, over the condiments, slashed side up. Sprinkle with the cheese and then the fried onions.
- Return to the air fryer basket and air fry for an additional 2 minutes. Enjoy!
Thanks so much for visiting. Do come again!
This is a delicious twist on the traditional hot dog. Perfect for bonfire night or any other night! Quick and easy to do as well!
This is a photograph of me with Jean Christophe Novelli at one of the shows. That was the thrill of my life getting to meet him.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
In the UK you will find that any type of sausage, smoked or otherwise, tucked into a bun is called a hot dog. 😲
I suppose when you get right down to it, its all open to interpretation. Having said that however, being brought up in North America, a hot dog is a very different thing than merely any old sausage in a bun.
A hot dog is a frankfurter type of sausage, in or out of the bun.
I remember not too long after moving to the UK being down in London. We spied a "Hot Dog" cart on one of the streets and I was so excited to see it.
I could not wait to tuck into what I thought was going to be my definition of a Hot Dog. Oh my, how very disappointed I was when I got it. 😪
It was a sausage, and not a very nice one, tucked into a cheap roll. I was so disappointed. So, so, SO disappointed.
I have never been able to bring myself to call a sausage in a bun a hot dog. To me, no matter how tasty it is, it will always be a sausage in a bun, and I hope I don't insult any British by saying that, because I do not mean to do so!
Tonight is Bonfire Night in the UK and all over the country people will be tucking into meals just like this one I am sharing with you today, Friday or not!
Bonfire night is THE night to enjoy bangers/sausages, hot drinks, hokey pokey and the like. The recipe which I am sharing with you today was adapted by one I found on Good Food.
When I lived in the UK, one of the first cooking magazines I subscribed to (and they do them VERY well) was the BBC Good Food Magazine. I also used to watch all of their cooking shows and had several of their cookery books.
For the most part, their recipes were really wonderful and reliable. But then again, you would expect nothing less from the BBC.
I also used to go to the Good Food show in London every year when we were living down South. It was the ultimate experience in food for foodies!
There were hundreds of booths and displays, most with samples to try and to buy, cooking demonstrations by celebrity chefs, live entertainment, wine and drink, etc. They were a fabulously fun and tasty day out.
Through the years I also got to meet Curtis Stone, Jamie Oliver, James Martin, Paul Rankin, and a few others, not to name drop or anything.
But back to these tasty sausage buns! What you have here are grilled sausages on a bed of caramelized onions, with a honey and Dijon mustard cheese melted over top.
All tucked into a toasty brioche bun. Can you say scrummy? I hope so because they truly are!
WHAT YOU NEED TO MAKE CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS
Very simple ingredients and very few ingredients!
- Emmental cheese (this is a swiss type of cheese. You can also use Gruyere)
- Strong Cheddar cheese ( use a good one, strong is the same as sharp)
- Grainy Dijon mustard
- Liquid honey (use a nicely flavored one)
- Onions ( I used large cooking onions)
- butter
- 4 meaty banger type of sausages
- 4 brioche style hot dog rolls
Lets talk sausages here, and about what constitutes a good sausage. In the UK they have some of the very best sausages in the world. Meaty and rich flavored, so long as you buy a quality one.
Like anywhere in the world, there are also some pretty cheap and nasty ones. Its as simple as getting what you pay for. If you don't want to spend a bit more, you will always end up with something of substandard quality.
A good sausage should be rich and meaty, plump and juicy, with not a lot of fillers and a skin that snaps when you bite into it.
Here in Canada I favor the PC Free From Bangers. They are quite simply the best in my opinion, or at least that I have tasted so far. Not too fatty with a nice skin and tasty filling, without a lot of fillers.
HOW TO CARAMELIZE ONIONS
Caramelized onions were my addition to this recipe. I adore caramelized onions and they work very well here. There is a huge difference between grilled onions and caramelized onions.
Grilled onions, delicious in their own right are cooked in fat over a high heat. Caramelized onions are cooked much slower over a lower heat, which helps to really develop and bring out their natural sugars.
You want to use a good sweet cooking onion. I like to cut them in half lengthwise, peel and then cut them crosswise into 1/4-inch wide half moons.
I melt some butter in a skillet over medium low heat. Once the butter begins to foam I add the onions. It will look like a lot, but onions tend to shrink by about half in cooking.
You will need to keep moving them around in the pan with a wooden spoon so that they don't burn. Onions do naturally contain a lot of sugar and this lends them to becoming burnt very easily.
At first they will appear soft and translucent, but keep going. Eventually they will begin to turn into that lovely golden brown color we all know and love as being caramelized.
I could eat a plate of caramelized onions and nothing else! They are also good in grilled cheese sandwiches, quiches, tarts, etc. They are also an essential element in a good French Onion Soup.
HOW TO MAKE CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS
There is nothing complicated here. Grilled sausages. Caramelized onions, tucked into a toasted bun and topped with a lush honey, grainy mustard and cheese mixture. Popped beneath a hot grill until the cheese melts and gets golden brown.
Ooey, gooey, deliciousness in a bun. You can't beat it!
I served mine with a few crisp crinkled salted potato chips on the side for a really delicious, yet very simple supper.
These would also go well with cups of hot soup.
One thing is for certain and that is that your family is sure to fall in love with these easy and delicious sausages in the bun. Not a hog dog, but a tasty and succulent, crisp skinned sausage in a bun.
What's not to love!
Cheese, Onion & Honey Mustard Sausage Buns
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These easy grilled sausage in the buns with their fried onion base and honey mustard cheese toppings make an excellent mid-week supper!
Ingredients
- 2 ounces (50g) grated Swiss cheese
- 2 ounces (50g) grated strong Cheddar cheese
- 3 tsp grainy Dijon mustard
- 1 TBS liquid honey
- 4 fat banger type of sausages
- 4 Brioche hot dog rolls
- 2 large onions
- 1 TBS butter
Instructions
- First prep and cook your onions. Peel the onions and cut them in half. Cut crosswise into half moons. Heat the butter in a skillet until it begin to foam. Add the onions and cook, over medium low heat, stirring frequently until they are golden brown and beginning to caramelize. Scoop the onions out and keep them warm.
- Brown the sausages in the same pan as you cooked the onions in, turning them frequently. Cook until they are cooked through the middle and no longer pink. Keep warm.
- Mix the cheeses, honey and mustard together in a small bowl.
- Preheat the grill/broiler to high.
- Toast the buns on the cut side.
- Place 1/4th of the onions on the cut sides of each bun. Top with one sausage each and then 1/4th of the cheese mixture. Pop under the grill for 1 to 2 minutes until the cheese has melted and is bubbling.
- Serve hot with your favorite sides and condiments.
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