Hot-Curry-Dogs
very easy
40 mins
40 mins
Ingredients
- 125 g Danish cucumber salad (glass)
- 1/2 (125 g; without stone) Mango
- 100 g Whole milk yoghurt
- 100 g Salad Mayonnaise
- 1 1/2 TSP. Curry
- 2 1/2 TABLESPOONS Lemon juice
- 1/2 TEASPOON Sambal Oelek
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 can(s) (212 ml) Vegetable corn
- 150 g Spring onions
- 1 (approx. 250 g) Avocado
- 1 TEASPOON dried red chili flakes
- 4 Riesencurry-Bockwurst
- 3 TABLESPOONS Oil
- 1 big onion
- 25 g Roasted onions
- 1 pack of Hot dog buns (4 pieces, 250 g)
Directions
- 1
For the tartar sauce, finely dice 50 g cucumber salad. Peel the mango pulp and crush it finely with a fork. Mix yoghurt, mayonnaise, curry, 1/2 tablespoon lemon juice, sambal oelek, diced cucumber and mango.
- 2
Season to taste with salt, pepper and sugar.
- 3
For the salad, pour the corn into a sieve and drain. Clean and wash spring onions and cut into fine rings. Cut avocado in half, remove core, peel and finely dice flesh.
- 4
Mix corn, spring onions, avocado, chili flakes and 2 tablespoons lemon juice. Season with salt and pepper.
- 5
Score the sausages at a distance of about 1.5 cm. Heat the oil in a large pan and fry the sausages for 3-4 minutes, turning them over. Meanwhile peel onion and dice very finely. Mix onion and fried onions.
- 6
Cut the bread roll open lengthwise, so that it is still closed at the bottom by about 1.5 cm.
- 7
Spread a part of the tartar sauce evenly on the rolls. Put one sausage in each. Spread the salad evenly on top. Add the rest of the tartar sauce. Serve sprinkled with onion mixture.
Nutrition Facts
1080 kcal
59 g
83 g
27 g
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