Chicago Style Beef Hotdogs By Barry Horne
1 pack of Celtic baker hot dog buns
Dill pickles (see below for recipe - prepare in advance)
1 x small finely diced onion
Bread & Butter Pickles
200ml rice wine vinegar
200 ml water
80g caster sugar
1 tsp salt
Top & tail cucumbers, deseed and slice on mandolin. Make up pickle solution by adding vinegar, water, sugar, salt and dill into a pot and heat until sugar is dissolved.
Once cool add the sliced cucumbers and leave for at least 4 hours or overnight. These will keep in a well sealed container for around 6 weeks refrigerated.
Start by cooking the sausages in a pan with a little oil on a medium high heat until nice and browned, this will take about 7-8 mins in total.
Cut the buns along the top and open out. Add the cooked sausage and the pickles on top, add some of the diced onion and drizzle over the mustard.
The simplicity of the ingredients work really well, we almost called it the Quarter Pounder Hotdog because it tasted just like one!