Recipe for stick bread à la hot dog with cucumber relish – nutrition


– As a child, food blogger Julia Uehren loved holding stick bread over the fire. In the meantime, she has refined the ritual: the dough for the bread is wrapped around a sausage in the shape of a snake.

Bread on a stick over an open fire? That brings back childhood memories. But let’s be honest: The time together in front of the fire, peppered with exciting stories, and watching the flames was usually more important than the bread itself. And it wasn’t usually tasty either. This stick bread is completely different, in the middle of which a hot dog sausage has been hidden and which is served with a spicy cucumber relish.

The bread becomes wonderfully crispy on the outside due to the heat of the embers, the sausage inside is gently cooked. To serve, you slide the sausage and bread from the stick onto the plate and top it with a bit of ketchup, mayonnaise and mustard. Then you garnish the whole thing with a generous portion of sweet and sour cucumber relish with a fine rosemary aroma. Excellent with: an ice-cold India Pale Ale. You can still tell exciting stories.

Ingredients for 4 hot dogs as stick bread:

250 g wheat flour (type 405 or 550), 1/2 tsp salt, 1/2 packet dry yeast, 1 tsp sugar, 1 tbsp olive oil, 160 ml water (lukewarm), 1 onion (red), 4 gherkins, 1/2 tsp rosemary needles (fresh), 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp sugar, salt, pepper, 4 thin sticks, 4 hot dog sausages, ketchup, mayonnaise and mustard to taste

Preparation:

1. For the dough, put all the ingredients except for the water in a bowl. Gradually add the water and knead all the ingredients into a smooth, soft, elastic dough (about 6 minutes).

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2. Cover and leave to rise at room temperature for approx. 1 hour. Then add some flour and knead the dough again until an elastic dough is formed.

3. For the relish, peel and very finely dice the onion. Also dice the gherkins very finely. Mix both in a small bowl and press down with a fork or a potato masher or with a mortar until a lumpy puree is formed.

3. Chop the rosemary needles very finely and add them along with the olive oil and balsamic vinegar. Season to taste with sugar, salt and pepper.

4. Clean the sticks of dirt and sharpen the ends with a sharp knife. Spear the hot dog sausages on the sticks.

5. Form a small handful of dough into a long, thin roll (about twice the length of the sausage) and wrap it around the sausage. Pinch the top and bottom ends to keep the dough from falling off.

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