It seems that spring is finally in full swing over here in Berlin and there is the start of that summer feeling. I love this time of the year where the restaurants and bars open up their terraces and the streets are filled with people eating and drinking, I get to eat dinner on my balcony and spend the evenings sipping on an aperol spritz. I love it and the sunshine these last few days has definitely put in the BBQ spirit! Ah, hotdogs! An American classic that is turned out at every celebratory picnic or BBQ or any major sport event. A plastic, almost mystery meat snack that is stuffed in a dry bun and topped with some acidic, illuminous yellow mustard! And us Brit’s have developed such a taste for this snack that we saw a few years ago the opening of Bubbledogs in London, a hotdog bar that serves champagne. Amazing!
My version of a hotdog is pretty German but then when it comes to sausages and BBQ’s you can’t really get any more German! While we typically think of the American’s as the grill masters, I think the Germans could give them a good run for their money! When I first moved to Berlin and the start of my first spring/ summer here when the weather was getting warm I was surprised by how obsessed everyone was in heading to a park to grill. These last few days all I have smelt is my neighbours grilling on the balcony, the parks full of BBQ’s and picnics and supermarkets running out of burger buns and sausages..! And so the German in me came out in full swing this week and I headed straight to the shops to grab the last of the hotdog buns and fill my fridge with sausages, pickles and mustard ready for a BBQ with friends!
I use Bratwurst in these Hotdogs with Balsamic Tomatoes and Jalapeño Mayo but you can easily use any other kind of sausages really, or stick with the traditional frankfurter! If I am cooking these at home to snack on while sitting out on the balcony I pop them under a hot grill for 10-12 minutes. The tomatoes are lightly coated in a little balsamic vinegar and the jalapeño mayo adds some delicious heat!
- 6 bratwurst
- 2 tomatoes (diced)
- 1 tbspn balsamic vinegar
- small bunch of fresh basil (roughly torn)
- 4 tbspn crème fraîche
- Handful of jalapeño's (I use ones from a jar)
- Juice of half a lemon
- Salt/ pepper
- Fresh rocket and hotdog buns to serve
- Pop the bratwurst under a hot grill for around 10-12 mins, turning them over half way through. If cooking on a BBQ then they just need 4-5 mins each side.
- Add the tomatoes, basil and balsamic vinegar to a small bowl. Add some black pepper and mix well.
- In a blender, blend half of the jalapeño's until roughly chopped. Transfer them to a bowl and then mix in the crème fraîche, lemon juice and the rest of the jalapeño's. Season with a bit of pepper.
- Fill a bun with a bit of rocket and then add the sausage. Top with the tomatoes and a drizzle of the mayo.