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True Western hotdog with sweet corn


Serves 10 people

  • 10 Beef sausages
  • 10 slices cheddar cheese
  • Mustard

Rhubarb compote:

  • 400g. rhubarb diced in cubes of 5x5 mm.
  • 100g. sugar
  • 1 teaspoon salt
  • 1dl vinegar
  • 1dl water

Roasted corn:

  • 200g. corn
  • 2 tablespoon oil
  • 1 teaspoon salt

Oven-baked tomatoes:

  • 8 tomatoes cut in halves
  • 2 tablespoon oil
  • 1 teaspoon thyme
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper

By Jonas Allermand, Lantmännen Unibake Denmark

A western hotdog with rhubarb compote, pan-fried sweet corn, oven-baked tomatoes, cheddar cheese and mustard.

The cheese adds richness and an intense flavour and is perfect when combined with the salty flavour of the pan-fried sweet corn and sour tomatoes.

Rhubarb compote:

  1. Mix all ingredients except from rhubarb and let it boil up.
  2. Add the rhubarb and let it boil for an additional 3 minutes.
  3. Put the compote in a container and let it sit in the fridge for 1 hour.

Roasted corn:

  1. Roast the corn in oil until they are light brown and crispy.
  2. Flavor with salt before serving.

Oven-baked tomatoes:

  1. Flip the tomatoes in a bowl with the remaining ingredients.
  2. Place them on a baking sheet and bake them by 105 degrees C for minimum 3 hours.
  3. Let the tomatoes cool down and put them in a sealed container with oil covering all the tomatoes.

TIP: By adding cheddar cheese, you complement the flavor composition with a richness and a true taste of the western

Lantmännen Unibake International

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3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
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