Triple Hot Dogs

Name: Triple Hot Dogs
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 Egg; 1 Sweet pepper (e.g. red); 1 medium onion; 30 g Gouda cheese; 1 TEASPOON Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Oil; 8 Hot dog buns; 8 small Vienna sausages (approx. 70 g each); 1 medium sized tomato; 3 TABLESPOONS Corn grains (tin); 3 TABLESPOONS Remoulade; 7-10 Tbsp some salad leaves; 75 g Danish cucumber salad (glass); 1/4 (approx. 50 g) Tube "Red & White" (Ketchup & Mayonnaise); 2 TABLESPOONS Roasted onions

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 Egg
1 Sweet pepper (e.g. red)
1 medium onion
30 g Gouda cheese
1 TEASPOON Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Oil
8 Hot dog buns
8 small Vienna sausages (approx. 70 g each)
1 medium sized tomato
3 TABLESPOONS Corn grains (tin)
3 TABLESPOONS Remoulade
7-10 Tbsp some salad leaves
75 g Danish cucumber salad (glass)
1/4 (approx. 50 g) Tube "Red & White" (Ketchup & Mayonnaise)
2 TABLESPOONS Roasted onions

Directions

1
Cook the egg for about 10 minutes. Clean and wash the peppers. Peel onion. Cut paprika and cheese into sticks, onion into rings. Mix vinegar, salt and mustard. Fold in the oil. Fold in paprika, cheese and onion
2
Bake the rolls in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 5 minutes. Let the sausages stand in hot water for approx. 5 minutes
3
Quench, peel and dice the egg. Wash, clean and chop the tomato. Mix both with corn and remoulade, season to taste
4
Clean, wash and pat dry the lettuce leaves. Cover hot dog buns with salad leaves and sausages. Optionally cover with paprika-cheese salad, corn-tomato remoulade or cucumber salad, ketchup & mayonnaise and roasted onions