Rockwurst Hot Dog
Ingredients for 5 servings:
- 5 rock sausages
- 5 hot dog buns
- Butter
- 5 tbsp mayonnaise
- 5 tbsp Bavarian sweet mustard
- 2 large onions, sliced into rings
- a little olive oil
-
2 tsp "Korn2Rock" by Rock'n'Rubs - A splash of Korn from Rock'n'Rubs
- 100 grams lamb’s lettuce
- Chili Mayonnaise (Sriracha)
Preparation
Step-by-step instructions
- 1
Sauté onions
Cast iron pan or wok on medium heat. Add a little oil and onions, sauté until translucent and lightly browned. Season with Korn2Rock, deglaze with the matching Korn, and let it reduce briefly.
- 2
Sausage & Roll
Grill the sausages (or fry them in a pan). Slice the buns lengthwise, spread with butter, and toast them.
- 3
Stir together chili mayo
Stir together mayonnaise and mustard; mix in chili (sauce/oil/flakes) to taste.
- 4
Fold in the lamb’s lettuce
Just before serving, add the lamb's lettuce to the warm onions in the pan and toss briefly.
- 5
Build your hot dog
Spread the mayo-mustard sauce on the inside of the buns. Add the onion and lamb’s lettuce mixture to the bun, place the sausage inside, and top with chili mayo. Serve immediately.
Tip
- 6
Extra crunch with crispy onions or jalapeño rings – perfect with fries or coleslaw.
- 7
The Rockwürste are available at the N&M Genussquartier in Essen!
