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True Granny hotdog with home-made yellow ketchup


Serve 10 peple

Yellow, coarse ketchup:

  • 6 yellow tomatoes, chopped
  • 50g. capers, finely chopped
  • 2 cloves garlic, chopped
  • 1 dl apple vinegar
  • 50g. onion, finely chopped
  • 2 tablespoon honey
  • 20g. rosemary, chopped
  • Salt & pepper

Pickled carrots:

  • 200g. carrots, sliced
  • 2dl vinegar
  • 200g. sugar
  • 1 bay leaf
  • 1 teaspoon salt
  • 5 peppercorn

Roasted cauliflower:

  • 200g. cauliflower, thinly sliced
  • Salt & pepper

Ryebread and onion crumble:

  • 100g. ryebread, grated or blended
  • 2 large onion
  • Salt

By Jonas Allermand, Lantmännen Unibake Denmark

In this retro gourmet hotdog we have added home-made yellow, coarse ketchup, pickled carrots, fried cauliflower and crumble beautifully combined with a rustic lamb sausage.

Yellow ketchup:

  1. Roast garlic, onions and rosemary in a frying pan under high temperatures.
  2. Add the chopped tomatoes and stir around.
  3. Add vinegar and honey and let it simmer for 5 minutes.
  4. Flavor the ketchup with salt and pepper and let it cool before serving.

Pickled carrots:

  1. Mix vinegar, sugar, bay leaf, salt and pepper corn, and let it boil.
  2. Add carrots and let it sit for 15 minutes.

Roasted cauliflower:

  1. Put the cauliflower crumble on a baking sheet and sprinkle it with salt and pepper.
  2. Bake it in a preheated oven by 180 degrees C for 12 minutes.
  3. Let the cauliflower cool off and put it in a container with paper towel in the bottom.

Ryebread and onion crumble:

  1. Blend the two onions to get a smooth paste and mix it with salt and grated or blended rye bread.
  2. Stir around until you have a porridge and then bake it in a preheated oven by 150 degrees C for approx. 20 minutes or until it is all crispy.
  3. Break it into a crumble and use it as topping.

NB: You can also add additional flavors such as chili or thyme

Hot Dog toppings

We have developed new and exciting toppings, sauces and garnishes for you to create a true gourmet hot dog. 

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