Foodfables' horribly talented brother here with a slightly American inspired update. Our little sister has just spent five days in New York before heading to Berlin to visit some old friends which has made me incredibly jealous. Now, I have never been to America - I am desperate to visit - but like many, their culture has impregnated itself upon my psyche.
As a kid I used to love watching films like Back to the Future, The Little Rascals and The Sandlot Kids and for some reason watching these films always reminds me of Hot Dogs and Milkshakes. So what happened when I decided to watch Porkys with a giant hangover on Saturday morning? Hot Dogs and Milkshakes.
Because I have never been to the U.S. I decided that I ought not attempt a traditional American Hot Dog through fear of offending an American reader - especially considering the many regional variations they seem to have.
I have spent time in Denmark though - and when it comes to Hot Dogs, the Danes have got it down to a fine art. After a few months in the beautiful town of Viborg when I was in my late teens, I had conquered heavy drinking, precision fluid movement (hydraulics) and Hot Dogs. Many, many Hot Dogs.
In town was the one and only Pølsevogn (Sausage Wagon) and memories of walking the beautiful cobbled streets while nursing a hangover brought on by a rabid determination to out drink every Dane in Viborg towards the waiting embrace of those Dogs will be with me forever.
On Saturday, I made my own.
Danish Hot Dogs can almost be made using only store bought but that's no fun.
First up is pickled Cucumber.
4 Thinly sliced Lebanese Cucumbers
500ml Apple Cider Vinegar
1/2 Cup Raw Sugar
A Dozen whole Black Peppercorns
2 Bay Leaves
1 1/2 tsp Salt
Put everything but the Cucumber in a saucepan and bring to the boil. Simmer for a further 5 minutes. While this is happening place the sliced Cucumber into a very, very clean jar. Take the mixture off the heat and pour into the jar. Throw the lid on, give it a shake and put it in the fridge. Best bet is to leave it in the fridge for an hour or so before you use it.
Next is the all important crispy fried Shallots. The Danes use Onions, I like shallots.
12 Shallots, halved and sliced
Plenty of Olive or Canola Oil
2 tbsp Maple Syrup
Dash of Vanilla essence
Put Shallots in a shallow pan and make sure they are well spread out, fill the pan with enough oil to just cover the shallots. Place the pan on medium heat and add Maple Syrup and Vanilla essence. Stir slowly. It should take around fifteen minutes to heat the oil enough to begin browning your shallots (I like to take my time rather than just deep frying the lot.) Once the begin to brown be careful not to let them burn. Scoop your shallots out and place on a paper towel to crisp up nicely.
Finally, its time for the Hot Dogs. Now, I am not going to give you an amount for these ingredients. I don't know how many you want. You have just made enough fried Shallots and Pickles for a lot.
Viennese Sausage
Dinner Rolls - nice little ones - you want the sausage to extend quite a way beyond each side of the rolls
Pickles
Crispy Onions
Condiments:
Remoulade - Bearnaise or Tartar are great too
Tomato Chutney
Mustard - French is best
Anything else that you like. I also used hot Ajvar.
Slowly fry up the sausage in a lightly oiled pan. Heat the dinner rolls in the oven until golden brown. Place your sausage in a bun and serve with condiments, pickles and Shallots.
Last but not least. Chunky Monkey Milkshake!
3 Scoops of Ice Cream
1/2 Banana chopped
1 tbsp Chocolate Sauce - or Melted chocolate if you can be bothered.
1 tbsp Grated Chocolate
1 Shot Espresso
1/3 Cup Milk
Combine and Blend.
Pop some whipped cream on top if you feel like a delicious heart attack.
See you next week. xoxot
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