Hot dog with onion relish

Name: Hot dog with onion relish
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 450 g Flour; 7-10 Tbsp Salt; 50 g Polenta (corn semolina); 50 ml Milk; 1/2 cube (21 g) fresh yeast; 4 TABLESPOONS Sugar; 2 Eggs (size M); 75 g soft butter; 1 red onion; 1 Vegetable Onion; 2 Spring onions; 2 sour apples; 1 small red chili pepper; 30 g Cashew nuts; 30 g dried cranberries; 1 walnut-sized piece of ginger root; 1 Branch rosemary; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 75 ml red grape juice; 75 ml Red wine; 50 ml Vegetable broth; 1 Bay leaf; 1 Star Anise; 1 Cinnamon stick; 8 Vienna sausage (approx. 80 g each); 2 small Roman salad hearts (à approx. 150 g); 1 TABLESPOON Balsamic vinegar; 1 TABLESPOON Rose hip jam; 1-2 TABLESPOONS Soy sauce

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

450 g Flour
7-10 Tbsp Salt
50 g Polenta (corn semolina)
50 ml Milk
1/2 cube (21 g) fresh yeast
4 TABLESPOONS Sugar
2 Eggs (size M)
75 g soft butter
1 red onion
1 Vegetable Onion
2 Spring onions
2 sour apples
1 small red chili pepper
30 g Cashew nuts
30 g dried cranberries
1 walnut-sized piece of ginger root
1 Branch rosemary
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
75 ml red grape juice
75 ml Red wine
50 ml Vegetable broth
1 Bay leaf
1 Star Anise
1 Cinnamon stick
8 Vienna sausage (approx. 80 g each)
2 small Roman salad hearts (à approx. 150 g)
1 TABLESPOON Balsamic vinegar
1 TABLESPOON Rose hip jam
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Pepper
7-10 Tbsp Maple syrup
2 TABLESPOONS Olive oil
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, 1/2 teaspoon salt and corn semolina in a bowl and press a depression in the middle. Warm the milk lukewarm. Stir yeast, 2 tbsp. sugar and milk until smooth and pour into the flour bowl. Mix with some flour from the edge, cover with flour and let it rise for about 10 minutes.
2
Add eggs, butter, 150 ml lukewarm water and 2 tablespoons of sugar and knead to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
3
Place the dough on a floured work surface and cut into 8 equal pieces. Form each piece of dough into a long (approx. 18 cm) hot dog bun, spread it on 2 baking trays lined with baking paper and let it rise again for approx. 20 minutes, covered.
4
Peel red onion and vegetable onion. Cut red onion into rings. Halve vegetable onion and cut into strips. Wash and clean the spring onions. Cut the green and white part of the spring onions separately into rings.
5
Peel and quarter the apples and remove the core. Cut the apple quarters into small pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Roast cashew nuts in a pan without fat while turning, remove and let cool.
6
Roughly chop the cranberries and cashews. Peel ginger and chop finely. Wash the rosemary and shake dry.
7
Heat the oil in a pot. Fry chilli, ginger and all onions, except the green spring onion rings, for 2-3 minutes. Add apples and stir in tomato paste. Deglaze with juice, red wine and stock.
8
Add laurel, star anise, rosemary and cinnamon and simmer covered for about 30 minutes.
9
Bake the rolls one by one in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes until golden brown. Take out and let cool down. Heat the sausages in boiling water for approx. 5 minutes.
10
Clean and wash the salad, cut out the stalk and drain the leaves well.
11
Add vinegar, cranberries, jam, soy sauce, green spring onion rings and cashew nuts to the relish and season with salt, pepper and a little maple syrup. Let the relish cool down. Then stir in olive oil.
12
Cut the rolls horizontally and cover with salad leaves and sausages. Distribute the relish warm or cold on top and serve immediately.