Recipes
Czech Hot Dog in a Bread Roll

Czech Hot Dog in a Bread Roll

Name: Czech Hot Dog in a Bread Roll
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 bread rolls
Ingredients: 4 pcs bread roll; 4 pcs frankfurters; 4 teaspoons wholegrain mustard; ketchup; 1.5 l water

Karel ČernýFast FoodCzech Cuisine x se líbilo

Hot dog in a bread roll comes together from a crunchy roll filled with mustard and a warm sausage, a Czech street food classic in minutes. You heat the sausage in hot water around 80 °C for 5 to 7 minutes so it stays juicy and does not burst. You warm the pastry, spear it on a spike or pierce it with a skewer and spread the inside of the channel with mustard. It is never sliced open like a bun, it is filled from within. You slide the hot sausage into the channel and drizzle it with ketchup to taste. Serve it right away while the sausage is warm and the crust is crisp.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Ingredients

4bread rolls

Step by step process

Preparing the Sausages

1
Everything starts with a properly heated sausage. Pour water into a large pot, bring it almost to a boil and hold the temperature around 80 °C. In vigorously boiling water the sausages would burst.
2
Place the sausages into the hot water and let them heat through for about 5 to 7 minutes. The water must not boil, the sausages should only steep below the boiling point.

Preparing the Bread Rolls

3
Warm the rolls in the oven at 150 °C for about 3 minutes, so the crust firms up and the crumb stays soft. Then cut one end straight across so the pastry can be speared onto a spike.
4
If you do not have a special steamer with a spike, pierce the roll lengthwise from the cut end with a thin skewer or the handle of a wooden spoon. Turn it slowly to open a smooth channel without breaking through the other end.
5
Spread the inside of the roll with mustard. Use a skewer or a small spoon to coat the entire length of the channel, so it seasons the sausage all the way along.

Assembly

6
Remove the hot sausage from the water, pat it lightly dry and slide it carefully into the prepared roll so that only a small piece sticks out.
7
Hold the roll slightly tilted, tip upwards, as you slide the sausage in, so the mustard stays inside the channel and does not run out of the cut end.
8
Drizzle with ketchup or add more mustard directly onto the sausage to taste.

Serving

9
Serve immediately while the sausage is warm and the roll is still crispy.
10
Offer a napkin with each serving and extra ketchup or mustard on the side.

More tips:

To keep the sausage in the roll and prevent the mustard from leaking, choose a roll with a thicker crust and denser crumb. A roll that is too soft will tear when pierced.

Never boil the sausages at a full rolling boil. A temperature around 80 °C is enough, they will stay juicy and will not burst.

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