Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1/2 cup sour cream
- 1/4 cup yellow mustard
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced Hungarian wax pepper
- 1/4 cup diced dill pickle
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 cucumbers, thinly sliced
- 1/4 cup white vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Special equipment needed: None
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the sour cream, yellow mustard, diced onion, diced tomato, diced green bell pepper, diced red bell pepper, diced Hungarian wax pepper, diced dill pickle, chopped fresh parsley, salt, and pepper. Set aside.
3. In another bowl, mix together the white vinegar, water, sugar, and salt. Add the thinly sliced cucumbers and toss to coat. Set aside.
4. Grill the hot dogs for about 5-7 minutes, or until heated through and slightly charred.
5. Toast the hot dog buns on the grill for about 1-2 minutes, or until lightly browned.
6. To assemble, place a hot dog in each bun and top with the sour cream mixture.
7. Serve the cucumber salad on the side.
Time:
Preparation time: 15 minutes
Cooking time: 7 minutes
Temperature:
Grill preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 38g
Protein: 15g
Sodium: 1500mg
Substitutions for ingredients:
- Any type of hot dog can be used instead of regular hot dogs.
- Greek yogurt can be used instead of sour cream.
- Any type of vinegar can be used instead of white vinegar.
- Honey can be used instead of sugar.
Variations:
- Add sliced jalapenos for extra heat.
- Use different types of peppers for different flavor profiles.
- Add shredded cheese on top of the hot dogs.
Tips and tricks:
- Make sure to thinly slice the cucumbers for the salad.
- The sour cream mixture can be made ahead of time and stored in the refrigerator.
- Use a grill basket to cook the peppers and onions for the sour cream mixture.
Storage instructions:
Leftover hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot dogs in the microwave or on the grill until heated through.
Presentation ideas:
Serve the hot dogs on a platter with the cucumber salad on the side. Garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Potato salad, coleslaw, baked beans
Suggested side dishes:
Potato salad, coleslaw, baked beans
Troubleshooting advice:
If the hot dogs are not heated through, place them back on the grill for a few more minutes.
Food safety advice:
Make sure to cook the hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Hot dogs are a popular food in Hungary, where they are often served with a variety of toppings.
Flavor profiles:
Savory, tangy, slightly sweet
Serving suggestions:
Serve the hot dogs with the cucumber salad on the side for a refreshing contrast to the savory hot dogs.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Hungarian
Taste: Savory, Tangy, Spicy, Crunchy, Refreshing