Rotdog by Eet op Locatie
Ingredients
- 4 x 80 gram Iberico sausages (or 4x 80 gram hot dogs)
- 8 mini brioche buns of 30 grams
- 8 slices of Cheddar cheese
- 400 grams of bacon
- 2 red peppers
- 100 ml sushi vinegar
- 1 mini cucumber
- BBQ sauce
- 16 cocktail sticks
Prepare
- Cut the cucumber into thin slices.
- Place the cucumber in a bowl and pour the sushi vinegar over it. Let this stand for at least 2 hours.
- Fry the sausages in a frying pan for 6-8 minutes. If you use pre-cooked hot dogs, this is not necessary.
- Cut the sausages in half and wrap with a slice of Cheddar cheese.
- Cut open the top of the buns and place the intricate sausages in the buns.
- Then wrap the sandwiches with bacon and pierce two skewers so that the bacon stays in place while grilling.
- Then cut the red peppers into very thin slices.
- Grill the rolls on a cast iron grid on the Green Egg at 180 degrees, until the bacon is nicely crispy.
- Place the bread rolls on the outer ring of the grid to reduce the risk of to reduce burning.
- Grilling takes about 6-8 minutes.
- Coat the sandwiches with BBQ sauce.
- Finally, place some slices of red pepper and sweet and sour cucumber on the Rotdog and remove the skewers.
