Italian
Hot Dog alla Giorgione
by Gambero Rosso · 452K subscribers on YouTube
Giorgione's take on a hot dog: two types of Tyrolean sausages, sliced and pan-fried, served on toasted rolls with a sweet-and-sour onion sauce, ketchup, chutney, and mustard. A playful, indulgent street-food classic elevated with Italian flair.
- Difficulty
- easy
Ingredients
13 items- 2 pcsCipollineshallots
- Olive Oila drizzle
- Salta pinch
- Zucchero di canna finissimosome finely ground cane sugar
- Aceto di sambucoa splash of elderflower vinegar
- Aceto normalea splash of regular vinegar
- Senape grezzaa tip of coarse mustard
- Wurstel (due tipi)two types of Tyrolean sausages
- 2 pcsSfilatini (panini per hot dog)bread rolls for hot dogs
- Ketchupa little
- Chutneya little (any fruit chutney)
- Mustardto taste
- Brodo (brodazzo)(optional) — optional, for dipping or drizzling
Method
- Prepare the sweet-and-sour onion sauce: peel and slice two shallots. Heat a drizzle of olive oil in a pan, add the shallots with a pinch of salt and some finely ground cane sugar. Add a splash of elderflower vinegar and a splash of regular vinegar. Add a tip of coarse mustard. Cook gently until the shallots are soft and the sauce is syrupy.
- Meanwhile, slice the wurstel: cut each sausage from the centre to the periphery to create open slits, like a star shape.
- Split the bread rolls lengthwise, keeping them attached on one side, and remove some of the crumb.
- In a separate pan, heat a little oil and cook the sliced wurstel briefly until heated through and slightly charred.
- Toast the bread rolls in the pan or on a griddle until lightly golden.
- Assemble: spread a little ketchup and chutney on the bottom half of each roll. Add the cooked onions. Place the wurstel slices on top. Add more mustard to taste. Optionally, dip or drizzle with a little broth (brodazzo).
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
