Gastronomixs

King prawn hotdog

The classic hotdog with sauerkraut and mustard is undoubtedly the most well-known example of American street food. In this composition we show you how you can use this iconic classic as a basis for a new, contemporary version. A boudin blanc with king prawns plays the lead role in this hotdog with a twist, with an onion choucroute adding a tangy flavour while the mustard adds a creamy yet crispy element. This composition might look like a lot of work, but this all happens during the mise en place.

King prawn hotdog

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Ingredients

300

g

king prawns

100

g

chicken fillet (2 pieces)

100

g

cooked ham

50

g

white bread, without crusts

10

g

butter

2

 

shallots

¼ 

 

lemon

1

 

egg

25

ml

cream

20

ml

sherry vinegar

¼

bunch

parsley

100

ml

fish stock

 

 

white peppercorns

 

 

sea salt

 

 

intestines

750

g

half onion rings

80

g

clarified butter

400

g

white wine

100

g

white wine vinegar

200

g

poultry stock

10

 

cloves

10

 

juniper berries

10

 

white peppercorns

10

g

allspice (mace)

3

tbsp

mustard seeds

3

tbsp

coarse-grained Limburg mustard

1

dollop

neutral oil

700

ml

sunflower oil

80

g

mustard seeds

60

g

dried sausage

100

g

egg white

200

g

yoghurt

 

 

salt and pepper

 

 

Dijon mustard

Preparation method: boudin blanc with king prawns
  • Rinse the intestines in cold water. If you want to create thin sausages use sheep intestines or use pork intestines for larger sausages.
  • Peel the king prawns and chop into rough chunks.
  • Finely dice the shallots and gently fry in the butter until translucent.
  • Mix this with the sherry vinegar and fish stock.
  • Cut the ham, chicken fillet, 100 g of the king prawns and bread into pieces and mix with the above mixture.
  • Allow to rest in the refrigerator for at least one hour. Drain in a sieve and catch the marinade.
  • Mince the mixture using the coarse plate of the mincer and then push it through the fine plate. Chill the farce on ice.
  • Chop the parsley.
  • Blend the farce with the marinade and the egg in the food processor and chill back on ice.
  • Fold the rest of the king prawns, parsley, and cream through the farce and season to taste with lemon, white pepper, and salt.
  • Use a piping bag to fill the rinsed intestines with the farce (not too tight) and turns into tight sausages.
  • Boil the sausages for about twenty minutes in water at 72°C and put in the fridge to cool.
  • Let the sausages rest for at least 24 hours before cooking.
Preparation method: onion choucroute
  • Fry the halved onion rings in the butter until translucent.
  • Put the spices in a tea strainer and add to the onions together with the white wine, white wine vinegar, and poultry stock.
  • Simmer gently until cooked.
  • Drain the onions, collecting the liquid.
  • Cook the drained liquid until it almost starts to caramelise and then return it to the onions.
 Preparation method: crunchy mustard seeds
  • Add all the ingredients to a heavy-bottomed pan.
  • Continue to cook until all the liquids in the mustard have evaporated and the seeds are crunchy.
  • Dry out further if needed.
  • Store in an air-tight container until needed.
Preparation method: mustard and dried sausage crème
  • Mix the dried sausage with the mustard seeds and sunflower oil.
  • Place this in a vacuum bag and pull vacuum.
  • Allow to infuse for twelve hours in a hot water bath at 60°C.
  • Strain the mixture and cool.
  • Mix the egg white and the yoghurt in a measuring cup.
  • Use a hand-held blender to blend the mustard oil and yoghurt mixture into a smooth crème.
  • Season the crème to taste with Dijon mustard, salt, and pepper. 
Finishing & presentation
  • Have a bread roll warmed and cut open at the ready.
  • Quickly fry the boudin blanc and place inside the bread.
  • Finish the hotdog with the choucroute, mustard crème, and crunchy mustard seeds. 

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