French Baguette Hot Dog

French Baguette Hot Dog

On the streets of Paris, you can get an enhanced version of the classic hot dog. The baguette bread is a mainstay of French cuisine, and it’s no surprise that it goes with everything. This French hot dog is a must-try because the buns are crispier than any other sort of hot dog bun.

Are There Different Types Of Baguettes?

The French baguette, renowned for its pillowy interior and crackly dough, is one of the most well-liked bread varieties in French cuisine. The French baguette comes in a variety of shapes, including the demi baguette, which is used for sandwiches, the ficille or string baguette, and the more oblong batard.

I used a traditional French baguette for this dish. Although there are variations made with whole wheat or maize flour, I prefer to stick with the traditional baguette, which is produced with all-purpose flour.

Preparing The Hot Dog

Hot dogs can be prepared in two ways: poaching in water or grilling. When it comes to grilling, there are a few options: Simple grilling; no special preparation is required for this procedure. There is no need to cut or prepare sausages. The secret to producing them is to cook them over medium high heat, flipping regularly, until they begin to expand but do not splutter. This method produces hot dogs with a stronger grill flavor and more sausage juiciness.
Butterflied sausages are made by slicing the sausages across the center, lengthwise, but not all the way through. This method doubles the surface area and allows for additional char from the grill or grill pan. This approach produces sausages that are firm and crisp on the outside while remaining juicy on the inside.
Crosshatched sausages are made by making shallow crosshatch-style cuts on the opposing side of each sausage. Grill the sausages over medium heat, rotating once or twice. You will get a wonderful sausage with lots of char and crispy parts if you use this method. The inside will continue to be juicy.
Poached sausages; heat water in a sauce pot to 150°F. Carefully place the sausages in the water and cook until the internal temperature reaches 150°F.

At this stage, you can serve the poached sausages as is or grill them for a few minutes, or until they are brown on the outside. This approach produces sausages with a wonderful snap and are quite juicy.

Choosing The Sausages

Technically speaking, sausage is ground beef that has been wrapped in a casing composed of either synthetic material or animal intestine. The casing of the sausages may typically be removed after cooking.

Variety exists among sausages: With similar ingredients, Vienna sausage is extremely similar to hot dogs and frankfurters. They are still a little bit smaller and softer.
Pork sausages – As you are already aware, pork flesh is used to make pork sausages, which is then spiced up.
Dry sausages – The sausage is dried and smoked to create this kind of sausage. Instead of being utilized in hot dogs, these are typically used in several other types of foods.
Frankfurters – These can be made from beef, pig, or a combination of the two. Typically, they are seasoned with ground mustard, nutmeg, garlic, and pepper.
American hot dog – Like the Vienna sausage, the American hot dog is a type of sausage. The texture of a hot dog is smoother than that of most sausages, but in a sausage there are tiny but discernible pieces of flesh. These sausages have a puree-like texture that is silky.
Although you can use any type of hot dog, I utilized traditional hot dogs for my rendition.

Tips For Perfect French Baguette Hot Dogs

In my life, I’ve made hundreds of hot dogs. I’ve tried a variety of approaches and buns, but this trick makes all the difference. The trick is in the sausage cutting – spiralize your sausages. Spiral-cut hot dogs add crunch while keeping the juices within. Furthermore, they cook faster, and the grill neatly browned and blackened the edges.

This is not applicable if you are poaching your sausages. It is only applicable after the sausages have been poached. You can cut them after they’ve been placed on the grill for a few seconds.

Run the skewer down the center of the hot dog’s length; the skewer will prevent the knife from cutting through the hot dog.

Spiral the sausages with a small knife held at a 45-degree angle. Your cuts should be no deeper than 14 inches. Grill the hot dogs after gently removing the skewer.

This is ideal because the hot dogs have a nice charred surface, they are easy to dish out if served to children, and the spirals will better contain your condiments.

Ingredients

two baguettes
4 sausage hot dogs
4 tablespoons of ketchup
4 tablespoons of mayo
2 tablespoons of whole grain or mustard

Instructions

1. Halve the baguette and set aside.

2. Bring the water to 150 °F.

3. Include the sausages and cook until an internal temperature of 150°F is reached.

4. Remove the sausages and quickly cook them on each side in a heated grill pan.

5. Cut a hole through the center of each of your baguette halves with a knife. With a long metal spoon, poke a hole in the bread by pushing it against the sides.

6. Add ketchup, mayonnaise, and mustard to the hole.

Ingredients

two baguettes
4 sausage hot dogs
4 tablespoons ketchup
4 tablespoons mayonnaise
2 tablespoons mustard, whole grain mustard

Instructions

1. Halve the baguette and set it aside.

2. Bring the water to 150 °F.

3. Include the sausages and cook until an internal temperature of 150°F is reached.

4. Remove the sausages and quickly cook them on each side in a heated grill pan.

5. Cut a hole through the center of each of your baguette halves with a knife. With a long metal spoon, poke a hole in the bread by pushing it against the sides.

6. Add ketchup, mayonnaise, and mustard to the hole.

7. Insert the hot dog there.

Serve as desired in 8. (The hot dog can also be toasted in a toaster for more crispness.)

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