- Level
- very easy
- Prep Time
- 40 mins
- Cooking Time
- 10 mins
- Serves
- 8
Description
Sausages freeze well
Ingredients
- Topping
- 1
- small red onion, thinly sliced
- ¼ cup
- flat-leaf parsley leaves, finely chopped
- 10 g
- 2 tbsp
- lemon juice (see note)
- 30 ml
- 2 tbsp
- olive oil, plus more for cooking
- 30 ml
- 3
- Lebanese cucumbers, diced
- Hot Dogs
- 1 ½ lb
- lean ground beef or a mixture of ground beef and lamb
- 675 g
- ¼ cup
- flat-leaf parsley leaves, finely chopped
- 10 g
- 1 tsp
- ground coriander seeds
- 1 tsp
- salt
- ½ tsp
- ground cumin
- 2
- garlic cloves, finely chopped
- 1
- lemon, zest finely grated
- 8
- brioche hot dog buns
- Store-bought tzatziki sauce, to taste
Preparation
- Step 1
- Topping
In a bowl, combine the onion, parsley, lemon juice and oil. Season with salt and pepper. Set aside until ready to serve.
- Step 2
- Hot Dogs
Preheat the grill, setting the burners to high. Oil the grate.
- Step 3
- In a large bowl, combine all of the ingredients with your hands, except for the buns and tzatziki. Divide the meat mixture into 8 equal parts. With lightly oiled hands, shape each part into a sausage about 6 inches (15 cm) long. Freeze at this point, if desired (see note). Place the sausages on a small baking sheet or large plate. Lightly oil the sausages.
- Step 4
- Reduce the heat of the barbecue to medium-low. Place the sausages on the grill. Close the lid of the barbecue and cook for 3 to 4 minutes on each side or until the sausages are cooked through. Toast the buns.
- Step 5
- Add the cucumbers to the bowl of onion mixture. Mix well.
- Step 6
- On a work surface, cover the inside of the buns with tzatziki. Fill with the sausages and cucumber topping. Serve with any remaining cucumber topping on the side.
Variation
- Zest the lemon over a bowl and set aside for the meat mixture. Then juice the lemon for the cucumber topping.
- The meat mixture can be made up to 2 days in advance. You can also shape the sausages and then freeze them. They will keep for 3 months in a resealable bag in the freezer. Let the sausages thaw out completely before cooking.
