True Western hotdog with sweet corn
Ingredients
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:
- Mix all ingredients except from rhubarb and let it boil up.
- Add the rhubarb and let it boil for an additional 3 minutes.
- Put the compote in a container and let it sit in the fridge for 1 hour.
Roasted corn:
- Roast the corn in oil until they are light brown and crispy.
- Flavor with salt before serving.
Oven-baked tomatoes:
- Flip the tomatoes in a bowl with the remaining ingredients.
- Place them on a baking sheet and bake them by 105 degrees C for minimum 3 hours.
- 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
