Anyone who grew up in Brazil remembers the hot dog outside the stadium or from the stand in the town square, with that thick sauce made in the pot, requeijão spread on the bun and shoestring potatoes falling off the sides. This recipe tries to bring exactly that memory into your home, and since the sausage is just the right size for the bun, nobody has to fight over the end.
- Time
- 40 minutes
- Serves
- 6 people
- Difficulty
- Easy
- Product
- Sabores Hot Dog Sausage (bun size)
Ingredients
- 1 pack of Sabores Hot Dog Sausage, bun size (14 oz)
- 6 hot dog buns
- 1 tablespoon of Tirolez Salted Butter
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 packet of Sazón Red Meat
- 1 can of tomato sauce (15 oz) and 2 chopped tomatoes
- 1 teaspoon of Kisabor Sweet Paprika Seasoning
- 1 can of sweet corn and 1 of peas, drained
- 1 cup of Tirolez Creamy Requeijão (200 g)
- 1 pack of Tirolez Lanchinho Mozzarella, grated
- 1 pack of Kisabor Premium Extra Thin Shoestring Potatoes
- Ibisco Creamy Garlic Sauce for those who want it
The sausage is already cooked, so it goes into the sauce just to pick up flavor, not to cook. That's why it only goes in at the end.
How to make it
- 1Set aside two sausages and cut them into small rounds, which will give body to the sauce. The rest stay whole, waiting for the bun.
- 2In a pot, melt the butter and sauté the onion with the garlic until they start to brown. Then it's time to add the Sazón and the paprika, stirring to spread them well.
- 3Add the tomato sauce, the chopped tomatoes and half a cup of water. Leave on low heat with the pot partly covered for about 20 minutes, stirring now and then, until the sauce is very thick.
- 4Add the sausage rounds, the whole sausages, the corn and the peas, and leave everything together on low heat for about eight more minutes.
- 5Meanwhile, open the buns and spread a generous layer of requeijão. Place a whole sausage in each one and cover with plenty of sauce.
- 6Finish with the grated mozzarella, as many shoestring potatoes as you like and, for those who enjoy it, a drizzle of garlic sauce. The big dog is meant to be eaten right away, while the potatoes are still crispy.
The secret
The sauce needs to stand up on the spoon. If it's still runny, give it five more minutes with the pot uncovered, because thin sauce soaks the bun and ruins the experience.