'No-Name' Hot Dog

'No-Name' Hot Dog
Staff Writer
'No-Name' Hot Dog
Jane Bruce

'No-Name' Hot Dog

This never happens. I was completely stumped for a title on this one. So, the name is admittedly a bit of a cop-out — but that doesn't change the fact that this is a simple and delicious combination. Perfectly grilled brats in pillowy potato hot dog buns are topped with homemade mustard with a touch of cumin and zingy tart cornichons (instead of the usual sweet pickle relish). It works.

Click here to see 8 Creative Hot Dog Recipes.

4
Servings
2
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 pork bratwursts
  • 4 potato hot dog buns
  • 1/4 Cup homemade mustard or store-bought Dijon mustard*
  • 10 cornichons, diced finely

Directions

Preheat a cast-iron grill pan or gas grill on high heat. When hot, add the bratwursts and cook until an internal temperature of 160 degrees is reached, about 10 minutes total. Turn halfway through the grilling process to achieve char marks on both sides.

Place in the buns and top with the mustard and chopped cornichons. Devour.

Nutritional Facts

Vitamin A, RAE
51µg
7%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
20mg
2%
Folate, total
9µg
2%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
2mg
0%
Water
12g
0%

Hot Dog Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hot Dog Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.