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Homemade hot‑dog with poultry sausage and homemade ketchup
Discover how to prepare a fully homemade hot‑dog: a thin sausage made from poultry fillets seasoned with smoked paprika, garlic powder, salt, pepper and breadcrumbs, then poached and lightly pan‑seared. It is served with a homemade ketchup made from Russian pickle vinegar, crushed tomato juice, cane sugar and corn starch. An American‑style take on the classic, made with minimal equipment and perfect for a quick meal or a tasty snack.
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Cost Breakdown
Critical Success Points
- • Blend the sausage filling to achieve a homogeneous texture
- • Form the sausages with plastic wrap without creating air bubbles
- • Poach the sausages over low heat to prevent them from bursting
- • Thicken the ketchup without lumps
Safety Warnings
- • Handle raw poultry with separate utensils to avoid cross‑contamination
- • Ensure the internal temperature of the sausages reaches 74 °C before eating
- • Be careful with hot oil when searing the sausages
- • Use the knife and scissors with caution
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