FD Classic Pork Hot Dog

By Raybird. 
Servings: 3. Non Vegetarian 

"All my happiest moments seem to revolve around meat in tube form." - Bourdain

What happens when you use the greatest pork sausage in the world to make a hot dog? Quite simply, magic. The FD Classic Hot Dog might look simple and easy to prepare, but it is a deep dive into balancing flavours and textures. We encourage you to get creative with condiments and toppings on your hot dog, and we will be sharing more ideas in the weeks to come, but it is only right to start with a classic combination - mustard, relish, and crispy garlic. Ketchup optional.


Thuringer Bockwurst Pork Sausages, extra thick 5 pcs (400gm)
Hot Dog Buns, steamed 5 pcs
TGJ Wholegrain Mustard
 or TGJ Honey Mustard
5 tbsp
TGJ Spicy Onion Relish 5 tbsp
Garlic, large cloves 6 pcs
Vegetable Oil 1 tbsp, plus 2 cups for frying


1. Setup a steamer and start heating the water. We recommend steaming hot dog buns since it makes them pillowy soft. If you prefer, you can slice them open, spread butter on them and grill them on a pan until golden brown.

2. Peel your garlic cloves and slice them as thin as you can. Fill a small pot with 2 cups of oil and add the garlic to the cold oil.

3. Place the pot on the stove on low heat and fry the garlic chips until light golden brown. Mix them a couple of times while frying so they cook evenly. Keep an eye on them as they will burn if the oil gets too hot or if they are cooked for too long. Drain the crispy garlic on some paper and keep it aside to cool.

4. On a pan grill the sausages with 1 tbsp of oil for about 5 minutes on high heat until hot. Place your buns in the steamer and steam for 5 minutes until soft. 

5. Cut open your steamed buns, keeping the two sides attached on one side, and spread 1 tbsp each of mustard and onion relish inside. Place the sausage inside. We have mixed feelings about ketchup, but you can add some on top if you like.

8. Sprinkle crispy garlic on top and enjoy!