Apple ketchup and remoulade make theses dogs extra savory. —INGRAIN, Summer 2019
Lamb franks are tricky to find; substitute a good-quality beef or other full-flavored dog from an artisan producer. For the mustard, simply add a little honey to brown mustard or try a brand like Stonewall Kitchen Sweet Honey Mustard. Use the extra apple ketchup on burgers and the remoulade on fish, and both are killer on french fries.
Makes 4 dogs
4 lamb franks (or beef)
4 plain buns
1 white onion
Apple ketchup (recipe below)
Brown honey mustard (Stonewall Kitchen Sweet Honey)
Remoulade (recipe below)
SAUTÉ 4 lamb franks in a lightly oiled skillet over medium-high heat until beginning to blister in spots.
SPRINKLE
White onions (finely chopped), to taste, over 4 plain buns (warmed/steamed).
DRIZZLE
Apple ketchup + brown honey mustard generously over dogs. Spoon a little remoulade on top of each.
APPLE KETCHUP
½ cup applesauce
¼ teaspoon cinnamon
½ cup ketchup
Kosher salt
Freshly ground pepper
HEAT ½ cup applesauce + ¼ teaspoon cinnamon in a small saucepan over medium heat. Simmer, stirring regularly, until sauce has reduced by about one-fourth, 6 to 8 minutes, and remove from heat.
WHISK
½ cup ketchup + ½ applesauce mixture in a small bowl. Season with salt + pepper to taste.
REMOULADE
½ cup mayonnaise
2 small sweet gherkins
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
WHISK
½ cup mayonnaise + 2 small sweet gherkins (chopped) + 1 tablespoon white wine vinegar + 1 teaspoon Dijon mustard in a medium bowl until well combined. Season with more vinegar and mustard to taste.
For more hot dog recommendations check out Encased You Were Wondering.
Into all things Icelandic? Check out Your First Trip to Iceland.