IKEA sold a regular hot dog to a vegetarian who had never eaten meat. And she was really hurt

The hot dog has long been on the list of the most popular fast foods. And if earlier it was considered ordinary street food, now you can enjoy it even in expensive establishments. But why pay more if you can cook the most delicious, hearty hot dog at home?

If you enjoy eating this simple dish, then you probably want to know how to make it as good as store-bought, and maybe even better. Let's take a closer look at what cooking methods exist.

Hot dog buns

Hot dog buns should be quite fluffy, with a slightly sweet flavor, but not too rich so as not to overwhelm the taste of the filling itself.

Of course, you can purchase ready-made products, but they do not always live up to your expectations. In addition, it is not clear what they are made of.

To prepare the buns you will need:

  • 25 grams of sugar;
  • 500 grams of flour;
  • a glass of water and the same amount of milk;
  • 50 grams of butter;
  • tsp salt;
  • four grams of dry yeast.

Cooking process:

  1. Heat the milk and water to about 30 degrees and mix.
  2. Place the specified amount of yeast into this mixture and leave for about five minutes. After this time, add 250 grams of flour and put the dough in some warm place.
  3. After about 30 minutes, add the remaining flour, sugar, salt and melted butter, mix well. Let the dough sit for about two hours, remembering to knead it every half hour.
  4. From the resulting mass, form buns of a suitable shape and length. Place them on a baking sheet, leave for 15 minutes and then bake for 20 minutes at 200 degrees.

Sausages for cooking

Of course, homemade hot dog sausages would be the most delicious, but, unfortunately, the process of preparing them is quite long and labor-intensive. It is much easier to buy them, but at the same time prepare them correctly.

  • When choosing a product, be sure to pay attention to its freshness.
  • The sausages can be specially designed for hot dogs or any other, but it is better to choose those that can be cooked on the grill or fire.
  • If you don’t have a fire or a barbecue at hand, don’t be upset. You can simply boil the sausages, fry them in a regular frying pan, or put them in the microwave for a few minutes if they are already smoked.

Basically, you can use any sausage you like. The main condition is that they must be of high quality, because this is the most important ingredient of the snack.

Homemade French hot dog

The French hot dog is made much simpler than the American version. Try it and cook it at home.

Required Products:

  • five buns;
  • thin sausages or hunting sausages - five pieces;
  • ketchup, mayonnaise and mustard to your taste.

Cooking process:

  1. Heat the buns in the microwave, cut them lengthwise, completely remove the soft part and leave only the crust.
  2. Mix mustard, ketchup and mayonnaise and get sauce.
  3. Place the selected sausage into the bun and cover it with sauce on top. Snacks can be served.

Cooking according to American recipe

Required Products:

  • five buns;
  • mustard, ketchup and mayonnaise to your taste;
  • five fresh lettuce leaves;
  • five smoked sausages;
  • 100 grams of radishes;
  • 200 grams of cucumbers.

Cooking process:

  1. Cut the buns lengthwise. Place a leaf of fresh lettuce inside and then a sausage.
  2. Send all the preparations to warm up in the microwave for a couple of minutes.
  3. Cut the cucumber and radish into thin slices and place them on all sides of the sausage.
  4. Squeeze the required amount of mayonnaise, ketchup and mustard over everything.

Hot dog in Danish

Required Products:

  • five Vienna sausages and the same number of buns;
  • one onion;
  • two tablespoons of vegetable oil;
  • ketchup, mustard, mayonnaise to your taste;
  • two small tomatoes;
  • 200 grams of pickled cucumbers;
  • about 50 grams of chips.

Cooking process:

  1. Chop the onion in any way and fry in a frying pan with vegetable oil until golden brown. After this, place it on a baking sheet and dry there for five minutes.
  2. Add chips, previously crushed into crumbs, to the onion.
  3. The sausages must be heated or grilled and then placed in cut buns.
  4. Cover them with your chosen sauces, then with the onion mixture, slices of tomatoes and cucumbers.

A simple version in pita bread

A hot dog in pita bread is a flavorful snack that is considered healthier than the classic version, and at the same time it is not much more complicated to make.

Required Products:

  • one tomato;
  • fresh onions;
  • lavash leaf;
  • ketchup, mustard and mayonnaise to your taste;
  • two sausages;
  • 100 grams of Chinese cabbage.

Cooking process:

  1. We cook sausages in any way. They can be heated, fried or grilled. Then set them aside to cool and make the pita bread.
  2. The leaf can be used whole or divided into two portions if it is too large.
  3. Coat one side with the selected sauces, then cover with a layer of finely chopped cabbage and add tomato pieces. Place sausages and finely chopped fresh green onions on top of the vegetables.
  4. We bend the edges of the pita bread on the sides and roll it up into a roll.
  5. Now you can heat it in the microwave/in a frying pan/in the oven or put it on the grill to make it crispier.
  • Cut the buns lengthwise and place the prepared filling on one side.
  • Prepare the sausages (boil or fry) and place them on top of the cabbage.
  • Top the hot dog with your choice of sauces and serve.

    • You are planning a children's party, and you are thinking about what to cook so that the children will be delighted with the treat?! Let's think about what children love most, besides sweets? It is unlikely that you will answer, porridge or soup, and stewed vegetables, will also be included in the category of not the most favorite dishes. What then? It should be fun, tasty, but we shouldn’t forget about the benefits. All children love sausages like nothing else! And if these are hot dogs, then they become not only tasty, but also fun. What if this vegetarian hot dogs, then this dish becomes healthy! But we offer you more than just sausages and buns. Make vegetarian sausage rolls. And to make it more fun for the kids, call them... well, for example, “sausage mummies.” You'll see how quickly they will fly off the children's holiday table!

    So, to cook 12 sausages, we need the following products

    • 1 tsp. oils,
    • 1/2 cup finely chopped onion,
    • 4 cloves garlic, minced
    • about 3 centimeters of ginger root, chopped
    • 2 cups chopped raw potatoes
    • 1/4 glass of water,
    • 1/2 cup chopped carrots
    • 1/2 cup chopped vegetables (green beans, cauliflower or other vegetables)
    • 1/3 cup fresh or frozen peas
    • 1/2 tsp. salt,
    • 1 tsp. garam masala,
    • 1 tsp. chaat masala or amhur powder (dry mango powder),
    • 1 tsp. coriander powder,
    • 1 tsp. cumin powder,
    • 1/4-1/2 tsp. cayenne pepper powder or red chili powder,
    • 1/2-1 cup breadcrumbs,
    • 1 pack puff pastry

    Let's start the cooking process:

    1. Heat the oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until translucent. Add garlic and ginger and fry, stirring continuously for 2 minutes.

    2. Add potatoes and water, mix well. Cover with a lid and cook for 12 minutes. Add the remaining vegetables, peas and salt. Mix well. If the potatoes start to stick to the pan, add 1 more tablespoon. l. water. Cover and cook over medium heat for 8-10 minutes until the potatoes and vegetables are tender.

    3. Transfer vegetables to a bowl. Let them cool slightly. Press the vegetables with a potato press. Add spices and mix well. Add bread crumbs and knead the dough.

    5. Form sausages.

    6. Roll out the defrosted puff pastry and cut into thin strips. Preheat the oven to 200 degrees.


    7. Wrap the veggie hot dogs in strips however you like. Make eyes from olives or peas. Grease with oil.

    An English woman began to have problems with physical and mental health after she ate at an IKEA bistro: under the guise of a vegetarian hot dog, she was sold a meat one. But the girl had never eaten meat in her life and didn’t even know what it should taste like. Now she wants to change the menu in all stores of the chain.

    On September 17, the British publication DevonLive published the story of 22-year-old Fern Jackson, a resident of Dorset, who came to visit her relatives in the neighboring county of Exeter. She went with them to IKEA and decided to have a snack of hot dogs in the bistro of the furniture hypermarket. And after a few minutes the girl greatly regretted it.

    The fact is that Jackson is a vegetarian. And for her this is not just a fashionable hobby: she has never eaten differently. Her mother adhered to a meat-free diet even during pregnancy, and then raised her daughter in line with her beliefs. But it was in the Ikea bistro, according to Fern, that “the first piece of meat in 22 years of life passed through her lips.”

    Initially, Jackson ordered a special vegetarian hot dog made from pressed vegetables, which appeared in European IKEA stores in August 2018. Its exact composition is unknown, but various sources list beans, corn, sweet potatoes, or spinach as possible ingredients.

    ikeafoodservices

    The addition of a vegetable hot dog to the IKEA Bistro menu is part of our ambition to include more vegetable ingredients in our food offering.

    But for some unknown reason, the cashiers mixed up the order and gave Jackson a regular ground pork hot dog. The Englishwoman immediately noticed that her snack did not look like a vegetarian option, but she still took a bite and swallowed a piece of meat - for the first time in 22 years of her life. And only then did I suspect something was wrong.

    Standard meat hot dog. Photo from IKEA website

    The manager contacted by Jackson confirmed that she was accidentally given a meat hot dog. She apologized for what happened, but immediately noted that there was nothing more she could do. But in the end, Jackson had no time for apologies: when she came home, she began to have severe abdominal pain - due to her inability to eat meat.

    In addition to the physical health problems that lasted about two days, mental problems were added. The unexpected meat-eating shocked Jackson: she "never liked the idea of ​​eating something that was once alive." According to a resident of Dorset, she was haunted by the thought of eating a piece of a dead animal.

    Jackson tried to contact IKEA headquarters, but they refused to discuss the mixed-up hot dog issue with her. Instead, the company's employees responded with a standard message promising to conduct repeated training at a specific bistro and forwarded the letter to Jackson to the manager - the same one with whom she had already spoken.

    However, according to the vegetarian, her goals were completely different: to exclude any repetition of a similar situation, which could just as easily happen in other bistros of the Swedish chain. To solve this problem, Jackson suggested changing the images of vegetable hot dogs on the menu so that they could not be confused with meat ones.

    The most important and fundamental element of a hot dog is the sausage. If it is good, then everything else is just details. Therefore, it’s not just worth saving on sausages - it’s better to look for them in advance and find the best of the best. Good options can be found in Metro, large Auchan stores or Perekrestok stores. There are also, of course, good sausages on the market. It is important to check with the seller or consultant in the store what kind of casing the sausages are in: give preference to natural ones - it does not need to be removed before frying them on the grill. Also pay attention to the shape: sausages that are too thick are not suitable, because they simply won’t fit into a more or less standard hot dog bun.

    How to cook sausages

    If you are using raw minced sausages, you need to cook them first. In the restaurant we do this in a vacuum at a low temperature - this makes them juicier and more tender. At home, you can place the sausages in a zip-lock bag and place them in a large pot of just-boiled water. Cover with a lid and leave until the water cools down.

    Before putting the sausages in the bun, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill on a flat top grill that isn't too hot. At home, you can use a large cast iron or Teflon frying pan. The main thing is not to heat it too much, otherwise the sausage casing will burst.

    Hot dog buns

    The best buns cannot be bought in a store. You'll have to bake them yourself. The perfect recipe I offer was one of the first ones I mastered in the kitchen at Delicatessen when I started working at the restaurant. At first it may seem that it is not too simple: the dough must be proofed and shaped in a strictly defined way. But the obvious bonus is that even a baker without much experience will be able to master these loaves on the first try. You just need a little more time. Once, when I first came to work as an intern in the kitchen, my colleague, a fellow beginner, and I naively thought that we could cope with the task of baking 600 rolls in one evening. As a result, of course, the work was terribly delayed, and we finished only in the morning, but the last morning games were played almost automatically. Since then I have been able to roll out and roll dough onto hot dog buns very quickly.

    Ready-made buns, especially if you still use store-bought ones, definitely need to be warmed up before assembling a hot dog with them: this can be done in the microwave, but it’s even nicer to lightly fry the sides of the bun on the grill or in a frying pan, greasing it a little butter. This will give your hot dogs a delicious, tanned crust.

    Victoria Boyarskaya

    Chef of the recipe development department at the Delicatessen restaurant.

    Journalist by training. She worked as a radio correspondent, a news editor, and then, quite unexpectedly, she found herself the editor of the First. Second. Third” and started writing about food. As an editor and food writer, she traveled a lot and learned to cook from chefs in various countries around the world.

    Three years ago I decided to leave journalism and “finally get down to business.” As a result, she turned out to be one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.

    In 2014, together with Ivan Shishkin, she wrote the book “Edible Inedible. The Big Book of Giblets”, published by Eksmo Publishing House.

    Almost all the fillings from the recipes I offer can be prepared in advance. Tomato sauce, onion jam, chutney and some other preparations keep well in the refrigerator for several weeks. But it’s better to make the cheese sauce right before guests arrive and serve it warm. In restaurants and at outdoor banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can build it at home - place a metal bowl on a saucepan with just boiled water and be sure to cover the entire structure with a tight lid. To host a buffet at home and serve your hot dog toppings hot, you can also use homemade fondue pots, which are usually heated with a miniature burner or candle.

    You can cut the buns in advance so as not to have to do this with each of them separately. To get more filling inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the bun. This is convenient to do with a bread saw.

    It is better to heat buns and fry sausages to order from your guests in small batches so that everything remains as fresh and hot as possible.

    Hot dog buns recipe

    MIX IN A BOWL planetary mixer dry ingredients. Separately, combine eggs and water, melt butter. Pour the egg and water mixture into the mixer bowl, using the dough hook attachment to mix the dough. Then carefully pour in the melted butter and knead the dough at low speed for 10 minutes.

    COVER THE BOWL cling film and let the dough rise for about 20-30 minutes. Hang into pieces of 70 grams. To prevent the dough from sticking to your hands, you can grease them with vegetable oil.

    FORM BUNS as follows: roll out a ball of dough into a long thin pancake, roll it up and place the resulting thin sausage on parchment. Thus, you need to lay out all future buns parallel to each other in one row, leaving a distance of 2.5–3 centimeters between them.

    COVER THE BANK WITH FOIL and leave to separate in a warm place for 20 minutes. Preheat oven to 245 degrees. Before placing future buns to bake, sprinkle their surface with water and sprinkle with sesame seeds. Bake for seven to eight minutes. The finished buns will be close together at the sides and form a single block. They will be easy to break off for serving.

    Ingredients for 14–15 pieces

    Flour - 720 g

    Sugar - 15 g

    Dry quick yeast - 15 g

    Salt - 15 g

    Powdered milk - 40 g

    Egg “Extra” - 1 pc.

    Water - 360 ml

    Butter - 40 g

    Classic hot dog, like at Delicatessen


    cut the warm bun, Place a couple of spoons of vegetable relish and hot sausage inside. Add homemade tomato sauce and mustard to taste, and generously sprinkle with crispy fried onions.

    Vegetable relish

    Homemade tomato sauce

    Crispy Fried Onions

    Vegetable relish

    Cucumber, celery, sweet pepper, cut the onion and chili into very small cubes, place in a bowl and cover with salt. Let stand for 10–15 minutes, place on a sieve and lightly squeeze out the juice.

    Mix in a small saucepan vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add the vegetables and let the relish simmer for 10 minutes. If it is not thick enough, dilute the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into the boiling relish and stir. Cook the relish with starch for another five to seven minutes until desired thickness and cool.

    Ready relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.

    Ingredients

    Long-fruited cucumber - 1 pc.

    Celery - 2–3 stalks

    Sweet pepper - 1 pc.,
    remove cuttings and seeds

    Onions - 1 large onion

    Chili - 1/2 pod, seeds removed

    Coarse sea salt - 1 tsp.

    White wine vinegar - 100 ml

    Dijon mustard - 1 tsp.

    Sugar - 100 g

    Starch - 1/2 tsp. (of necessity)

    Homemade tomato sauce

    In a deep frying pan fry the onion in vegetable oil until light brown.

    Without turning down the fire, pour the tomatoes in their own juice into the frying pan and mix the contents well. Add all seasonings and sugar, salt and pepper. Leave the sauce to simmer for 15–20 minutes over low heat until its volume has reduced by about a third.

    Remove the thyme sprigs. Using an immersion blender, blend into a smooth paste and transfer to a ketchup bottle.

    Ingredients

    Onions - 1 pc.,
    cut into small cubes

    Vegetable oil - 3–4 tbsp. l.

    Tomatoes without skin in their own
    Pomito juice - 500 g

    Cane sugar - 1 tbsp. l.

    Thyme - 3–4 sprigs

    Dried oregano - 1 tsp.

    Ground cumin - 1/2 tsp.

    Ground coriander - 1/2 tsp.

    Crispy Fried Onions

    Chop onions half rings three to four millimeters thick. Place in a deep bowl and pour in milk until it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.

    Place the onion in a sieve, let the milk drain, transfer to paper towels and let dry well.

    Heat in a deep saucepan enough oil for deep frying (depending on the amount of onions). Place the onion in a bowl and cover with a generous amount of flour. In small batches, transfer the onions to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.

    Remove with a large slotted spoon and place in a thin layer on a baking sheet covered with several layers of paper towels. Let the prepared onions dry well on towels. Store in a large bowl in a dark, dry place.

    Hot dog with pork sausage, kimchi and cheese sauce


    For every hot dog you will need 50-70 grams of Korean spicy cabbage kimchi. It needs to be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Place the finished kimchi in a warm cut bun, place the pork sausage on top and generously pour hot Cheddar cheese sauce over it.

    Pork sausage

    Korean spicy cabbage kimchi - 50–70 g

    Hot Cheddar Cheese Sauce

    Hot Cheddar Cheese Sauce

    In a small saucepan melt the butter.

    Add flour and fry it until light beige, stirring constantly with a whisk so that there are no lumps.

    Pour in the milk without stopping stirring the sauce with a whisk. Bring to a boil until the sauce thickens.

    Salt, add grated cheese and stir thoroughly until the cheddar is completely melted. Serve hot.

    Ingredients

    Flour - 1 tbsp. l.

    Milk - 150 ml

    Butter - 1 tbsp. l.

    Cheddar cheese - 100 g, grated

    Salt to taste

    Vegetarian hot dog with falafel, hummus
    and fresh vegetable salad


    Lubricate the cut warm bun with hummus, put salad on it and add falafel last.

    Falafel can be prepared the day before, but it's best to deep-fry it right before the party starts. For one hot dog, you will need three to four balls (depending on size), a couple of tablespoons of hummus (this can be replaced with any other fairly thick sauce) and as much salad as will fit on the bun.

    Falafel

    Fresh vegetable salad

    Falafel

    Remove the roots from the cilantro and finely chop all the remaining parts, including the stems. Also finely chop all the parsley.

    Place chickpeas in food processor, add onions and herbs and grind in the “Pulse” mode so that the mass becomes completely homogeneous, but is not pureed. Canned chickpeas are convenient because they do not need to be boiled or soaked first, which speeds up the process of preparing falafel significantly.

    Add all the spices, yolk and lemon juice and scroll the mixture again in the “Pulse” mode. Transfer to a bowl. If necessary, add two or three tablespoons of breadcrumbs so that the mass is dense enough.

    Roll the balls about the size of a walnut, roll in breadcrumbs and put in the refrigerator. You can fry the falafel after half an hour or leave it in the refrigerator overnight.

    Before serving Heat the deep frying oil well in a deep pan, put four or five falafels in there and fry until dark brown so that the balls are completely baked from the inside. Remove with a slotted spoon, place on a kitchen towel and let the oil drain completely.

    Ingredients for 18 pieces

    Canned chickpeas - 300 g (1 can, if liquid is completely drained)

    Onions - 1 small onion, about 50 g, cut into very, very small cubes

    Parsley - 3–4 sprigs, 25 g

    Cilantro - 3–4 sprigs along with roots, 25 g

    Lemon juice - 2 tbsp. l.

    Fine breadcrumbs - 150–200 g

    Egg yolk - 1 pc.

    Ground cumin - 1 tsp. with a slide

    Ground turmeric - 1/2 tsp.

    Ground coriander - 1 tsp.

    White pepper - 1/3 tsp.

    Salt - 2/3 tsp.

    Oil for frying - 500 ml

    Fresh vegetable salad

    Vegetables cut as thin a straw as possible.

    Mix in a large bowl, season with oil and salt and pepper to taste.

    Ingredients

    White onion - 1 small onion

    Sweet pepper - 1 pc.,
    remove core and seeds

    Cucumber - 1–2 pcs.

    Chinese cabbage - 3–4 leaves

    Olive oil for dressing

    Salt, ground black pepper to taste

    Hot dog with lamb sausage and salted lemon relish
    and apple chutney


    PUT INTO A HOT BUN enough apple chutney, put the sausage on top and sprinkle it with lemon relish with vegetables.

    Salted lemons are one of my favorite ingredients that Delicatessen chef Ivan Shishkin taught me to cook. They're surprisingly versatile: they can be added to sauces, batters, and - as in this case - fresh vegetable relish to give it a bright, fermented, sour flavor. It would be really cool to find lamb sausages for this hot dog, but you can also use regular beef sausages.

    Bun
    Lamb sausage
    Apple chutney
    Lemon relish with vegetables

    How to make pickled lemons at home

    In the restaurant, for this recipe we use aromatic Abkhazian lemons, which are sold on the market only during a certain season. That is why we prepare them in large quantities for future use, so that there is enough for the whole year. However, you can start the experiment with ordinary lemons - in this case it is better to choose the yellowest ones, with thin skin.

    Cut the lemons crosswise on the sides and add a teaspoon of coarse sea salt inside. Place tightly in a glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will give juice, soften and begin to ferment slightly. Then they need to be completely filled with vegetable oil without removing them from the jar, closed with a lid and put in the refrigerator. It is better to try salted lemons no earlier than after a week.

    Fresh relish with pickled lemons

    We mainly use only the rind of a salted lemon: its pulp is too saturated with salt and oil, so it is inedible, but the rind contains all the most valuable things. It needs to be removed from the lemon and cut into small cubes of two by two millimeters.

    Also finely chop cucumber and celery stalk.

    Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil. Let the relish sit in the refrigerator for at least an hour.

    Ingredients

    Cucumber - 1 pc.

    Salted lemon - 1 pc.

    Celery - 1–2 stalks

    Sugar - 1 tbsp. l.

    Mustard oil - 4 tbsp. l. (can be replaced with bitter olive oil)

    Salt, ground black pepper to taste

    Apple chutney

    Apple cubes Place in a deep bowl, add cinnamon and paprika, stir and leave. Melt the butter in a deep saucepan, add the onion and fry for about five minutes until it is completely softened, stirring constantly. Add sugar and let it melt slightly, stirring constantly. Add apples to the pan, mix thoroughly and let them fry in caramel for 2-3 minutes.

    Pour in lemon juice, a glass of water, add spices and leave the chutney to simmer until the apples are completely soft.

    Add mango pickles to taste - they are quite spicy, so it’s better to start with two tablespoons.

    Ingredients

    Onions - 1 pc., cut into cubes

    2 Granny Smith apples, peeled and cut into small cubes

    Ground cinnamon - 1 tsp.

    Sweet ground paprika - 1 tsp.

    Cane sugar - 3 tbsp. l.

    Butter - 2 tsp.

    Juice of one lemon

    Ground cumin - 1 tsp.

    Ground white pepper - 1/2 tsp.

    Salt to taste

    Pataks mango pickles (can be bought at Indian Spices) - 3–4 pcs.

    Hot dog with sausage in curry sauce and fries


    Cut the bun, remove part of the crumb and place the finished French fries in the bun. Place the sausage on top and pour the sauce generously over the potatoes and bun.

    To avoid the hassle of peeling and cutting potatoes, you can use frozen French fries for this hot dog, which you need to deep fry right before the party without defrosting first. The curry sauce can be prepared in advance and reheated a couple of hours before the party starts, adding fried sausages to it. To make them even better soaked in the sauce, the surface of the sausages can be scored in several places.

    Sausage

    Curry sauce

    French fries

    Curry sauce for sausages

    Fry the sausages and cut along the entire length with a knife.

    Mix ground spices and fry in a very hot dry frying pan for about 30 seconds, until their characteristic smell appears. Set aside. In a deep saucepan, fry the onion in vegetable oil until golden brown. Pour in the soda and, stirring, wait until the onion begins to soften and turn very yellow; this will happen in five to seven seconds.

    Add butter and let it melt completely.

    Pour in tomato paste, add spices and simmer everything together for one minute.

    Add water and broth, bring to a boil and puree with an immersion blender so that there are no onion or tomato pieces left in the sauce.

    Turn down the heat so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely soaked in the curry.

    FOR vegetable broth take a couple of onions, two or three stalks of celery, one large carrot. Cut all the vegetables into large pieces, the onion into quarters and place on a baking sheet. Drizzle with vegetable oil and place in the oven at 200 degrees for 15 minutes or longer, until the vegetables are very brown. Place them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, a bay leaf, salt and peppercorns; pour 1.5 liters of water, cover with a lid and cook for 30–40 minutes over low heat. The finished broth can be strained, poured into small containers of 200-300 milliliters and frozen. One container of broth is enough to prepare an entire pot of soup or sauce.

    Ingredients

    Onions - 1 pc., cut into large cubes

    Soda - a couple of pinches

    Vegetable oil - 3–4 tbsp. l.

    Butter - 2 tbsp. l.

    Tomato paste - 150 g

    Vegetable broth - 300 ml

    Water - 150 ml

    Madras curry (you can buy mild madras curry at Indian Spices) 2 tbsp. l.

    Ground cumin - 1 tbsp. l.

    Ground coriander - 1 tsp.

    Hot dog with chicken sausage, onion jam and blue cheese


    Cut a warm bun and spoon a generous amount of hot Blue Cheese sauce inside. Top with chicken sausage, a couple of spoons of onion jam and slices of fresh pear. You can also garnish the hot dog with blue cheese crumbles.

    Chicken sausage

    Blue cheese sauce

    Onion jam

    Onion jam

    Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all the onions are evenly brown, pour the wine into the pan, add sugar and all the other ingredients.

    Turn down the heat to a minimum, so that the mass barely boils. Cook the jam over low heat for about 45 minutes, stirring occasionally, until it is completely smooth, dark brown, and has a thick jam-like consistency.

    Ingredients

    Onions - 2 pcs. medium size, cut into thin quarter rings

    Vegetable oil - 4 tbsp. l.

    Cane sugar - 4 tbsp. l.

    Dry red wine - 1 glass

    Balsamic vinegar - 2–3 tbsp. l.

    Narsharab sauce - 2 tbsp. l.

    Salt - 1/2 tsp.

    Ground coriander - 1 tsp.

    Ground black pepper to taste

    Hot Blue Cheese Sauce

    Melt in a small saucepan butter.

    Add flour and fry until light beige in color, stirring constantly with a whisk to avoid lumps.

    Pour in milk without stopping stirring the sauce with a whisk. Add Blue Cheese and stir thoroughly until the cheese is completely melted. Season with salt and pepper to taste. Serve hot.

    Ingredients

    Flour - 1 tbsp. l.

    Milk - 150 ml

    Butter - 1 tbsp. l.

    Blue cheese (gorgonzola or any other type of blue cheese) - 100 g, broken into small pieces

    Salt, ground pepper to taste

    Photos: Mark Boyarsky