Homemade Hot Dogs & Crudités

📝 Ingredients

• 6 raw chicken sausages (about 65 g each)
• 6 hot dog buns (about 50 g each)
• 2 brown onions (about 120 g each)
• 1 tbsp sunflower oil
• 3 tbsp ketchup
• 2 tbsp mild mustard
• ¼ white cabbage (about 300 g)
• 2 carrots (about 120 g each)
• 1 pot plain yoghurt, 1.5% fat (125 g)
• 1 tsp honey + 1 tsp white wine vinegar
• Salt, black pepper

🍴 Utensils

• Large frying pan
• Mixing bowl
• Coarse grater
• Chef's knife
• Kitchen tongs

📖 Steps

1. Start with the coleslaw, as it needs to rest. Remove the hard core from the white cabbage and shred it very finely into 2 to 3 mm strips with the chef's knife. Peel the carrots and grate them on the coarse side of the grater.
2. In the mixing bowl, mix the yoghurt, honey, vinegar, a pinch of salt and some pepper. Add the cabbage and carrots, mix well to coat everything, then chill in the fridge for at least 15 minutes: the cabbage softens a little.
3. Peel the onions, halve them, then slice thinly. Cook them in the frying pan with the oil and a pinch of salt over medium-low heat for 12 to 15 minutes, stirring often, until soft and lightly golden. Set aside in a bowl.
4. In the same pan, over medium heat, cook the sausages for 10 to 12 minutes, turning them with tongs every 2 to 3 minutes, until golden all over. Don't prick them: they'd lose their juices and dry out.
5. Check they're cooked by cutting into the thickest sausage at its centre: the meat should be white all the way through, with no pink. Set the sausages aside on a plate covered with foil to keep them warm.
6. Split the buns lengthways without separating the two halves. Place them cut side down in the still-hot pan, without any fat, for 1 to 2 minutes, until lightly golden and crisp inside.
7. Assemble the hot dogs: spread a line of mustard inside each bun, add a spoonful of soft onions, tuck in a sausage and finish with a zigzag of ketchup. Kids love putting their own together.
8. Stir the coleslaw, which will have released a little liquid, and serve it on the side: 2 hot dogs and a generous portion of raw veg per person. Serve straight away, while the bread is still crisp.