Curry Minced Meat Hot Dog
A hot dog balanced with curry, pickled cabbage, and Vienna sausage.
Ingredients
a bientot toast (bun)
1
mustard butter
to taste
thick-cut Vienna sausage (cut slits into the sausage, then pan-fry/grill)
1
minced meat curry (requires advance preparation)
29 g
pickled cabbage (requires advance preparation)
25 g
Cantonese lettuce
10 g
parsley
1 g
Instructions
1
Prep: Thick-cut Vienna sausage
Cut slits into the sausage, then pan-fry/grill.
2
Prep: Minced meat curry
Sauté 1 clove of garlic and 1 red chili in olive oil. Add finely chopped onion (4), carrot (1), and celery (1), and stir-fry. Season with salt and pepper. Add stock cubes (2) and continue stir-frying until the liquid is absorbed. Add the pork and beef mixed minced meat (300 g) and stir-fry, then pour in wine and simmer for about 5 minutes. Add canned whole tomatoes (1 can) and bay leaves, then simmer over medium heat for 20 minutes. Finally, season with salt and stir in curry powder (2 tbsp).
3
Prep: Pickled cabbage
Finely shred cabbage (300 g) and wash thoroughly. Add salt and rub by hand until softened. Drain off the liquid, then add wine vinegar (30 g), salt (20 g), mashed garlic (2 cloves), and red chili (1). Let sit overnight.
4
Assembly
Slice the bun open lengthwise, spread with mustard butter, layer on the Cantonese lettuce, then fill with the curry, pickled cabbage, and thick-cut Vienna sausage.
