Hot Dog in a Bread Roll

Pour water into a large pot and bring it almost to a boil, the water should be hot but not vigorously boiling, so the sausages don't burst.

Place the sausages into the hot water and let them heat through for about 5-7 minutes. Do not let them boil, they should just simmer below the boiling point.

Cut the bread rolls at one end to create a straight cut through which the roll can be skewered onto a spike.

If you don't have a special steamer with a spike, pierce the roll from top to bottom with a thin skewer or the handle of a wooden spoon to create a channel, without breaking through the other end.

Spread the inside of the roll with mustard, use a skewer or a small spoon to spread it along the entire length of the channel.

Remove the hot sausage from the water, pat it lightly dry, and slide it into the prepared bread roll so that only a small piece sticks out.

If you prefer a juicier version, you can briefly warm the roll over steam or in a toaster before filling, so it is soft inside and lightly crispy on top.

Drizzle with ketchup or add more mustard directly onto the sausage to taste.

Serve the finished hot dog in a bread roll immediately, while the sausage is warm and the roll is still crispy.

Offer a napkin with each serving and extra ketchup or mustard on the side to taste.