The Vegetarian Butcher Hotdog

Name: The Vegetarian Butcher Hotdog
Yield: 10
Ingredients: 750.0g The Vegetarian Butcher NoHotdog 2.1kg; 200.0g Red onions; 30.0ml White wine vinegar; 20.0g Caster sugar; 700.0g Hot dog roll; 300.0g Sauerkraut; 150.0g Gherkin; 100.0ml Hellmann's Tomato Ketchup 430ml; 100.0g American Yellow Mustard

A great tasting plant based version of this American staple.

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For NoHotdog:

The Vegetarian Butcher NoHotdog 2.1kg 750.0 g
The Vegetarian Butcher NoHotdog 2.1kg

Card Box £0.00

24 x 500g £0.00

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For the red onions:

Red onions 200.0 g
White wine vinegar 30.0 ml
Caster sugar 20.0 g

To finish:

Hot dog roll 700.0 g
Sauerkraut 300.0 g
Gherkin 150.0 g
Hellmann's Tomato Ketchup 430ml 100.0 ml
Hellmann's Tomato Ketchup 430ml

Plastic Bottle £0.00

8x430ml £0.00

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American Yellow Mustard 100.0 g

Plant Based

Spring

Contract Catering

Pub Food

Winter

Summer

Vegan

Main courses

Autumn

Snacks

Vegetarian

A great tasting plant based version of this American staple.

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Preparation

For NoHotdog:
- Brush 'The Vegetarian NoHotdog in oil and chargrill till lightly browned and cooked through.
For the red onions:
- Finely slice the red onions.
- Heat sugar and vinegar.
- marinade the sliced onions overnight.
To finish:
- slice and warm the hotdog roll.
- Spread the HELLMANN's American mustard on the base.
- Top with sauerkraut, NoHotdog, red onion, sliced gherkins.
- Serve with HELLMANN's tomato ketchup