Criss Cross Dogs
This isn't fine dining; it's filthy street food, but there are times and places when this is absolutely spot on. Adding a criss-cross to the Frankfurter and cooking it on the grill adds texture, and by cooking them over charcoal, the flavour is amped up. I tried them in a pan on the hob, it's nowhere near as good, so do go to the effort of lighting your grill.Now you can top them with what you want, in the pictures, I used some pickled red onion instead of fried onions, but the toppings need to be as dirty as a Frankfurter is in the sausage world.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for a direct cook at 200°C.
- Pop in your stainless steel griddle, it's perfect for Frankfurters.
- Using two wooden spoons laid flat on either side of a Frankfurter, use your knife to cut a criss-cross pattern into the sausages. It should be about 5-7mm squares. The spoons are there to stop you from cutting all the way through the Frankfurter.
- Grill your sausages for about 15-20 minutes, turning every 3 or 4 minutes and drizzling with oil. The sausages will curl up a little. Try and cook all sides and crisp up the criss-cross sections a little. They're safe to eat from cold, so you don't need to test their temperature, just serve them when you like the look of them.
- If you're using plastic cheese, pop this into your roll.
- Once your Frankfurters are cooked, add them to your hot dog rolls and add your toppings.
- Serve with a napkin and wear an old T-shirt, you are going to drip ketchup and Frenches all down your front!
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