Ingredients

• 1 package all beef polish sausages
• 1/2 medium sized yellow onion
• 2 cups pickle juice
• 3 celebrity tomatoes
• 2 yellow bell peppers
• 4 poppy seed hotdog buns
• Crispy fried onions to taste
• 0.5 oz butter
• 0.5 oz all purpose flour
• 3/4 tsp dijon mustard
• 1/2 cup beef stock
• 1 Tbsp + 1 tsp heavy cream
• 1 tsp brown sugar
• 1/2 tsp apple cider vinegar
• 2 Tbsp olive oil
• Nutmeg to taste
• Cinnamon to taste
• Salt to taste
• Pepper to taste
• Fresh Parsley (optional) to taste

Directions

Reverse Searing the Sausages

1. In a medium-sized pot over high heat, bring the pickle juice to a boil.
2. Pierce each sausage with a fork three to four times on each side.
3. Add the sausages to the boiling pickle juice, then reduce the heat to a simmer. Cover and braise for 20 minutes.
4. Remove the sausages from the pot and transfer them directly to a pan with 1 Tbsp olive oil. Do not discard the pickle juice. Reserve it for later use.
5. Sear the sausages over high heat for 2 to 3 minutes per side until nicely charred.
6. Remove from the pan and set aside for assembly.

Preparing the Roasted Peppers

1. Preheat the oven to 450°F.
2. Cut the bell peppers in half vertically through the stem and remove the seeds.
3. Place the peppers cut-side down on a quarter sheet pan and roast for 15 minutes.
4. Switch the oven to broil and cook for an additional 4 minutes, or until the skins are blackened and charred.
5. Remove from the oven and let the peppers rest for 15 minutes to cool, then peel off and discard the skins.
6. Julienne the peppers lengthwise (into strips about ⅛ inch wide), then cut them in half so each piece is about 2 inches long.
7. Add the sliced peppers to a small frying pan along with ¼ cup of the reserved pickle juice. Cook over medium-high heat until the liquid has completely reduced.
8. Remove from the pan and set aside for assembly.

Preparing the Sautéed Onions

1. Small dice the onion and add it to a small frying pan with 1 Tbsp olive oil.
2. Cook over medium heat for 4 to 5 minutes, or until the onions are soft and translucent.
3. Remove from the pan and set aside for assembly.

Making the Tomato Jam

1. Wash and dry the tomatoes thoroughly.
2. Remove the stems, then cut each tomato into quarters. Core each piece using a paring knife.
3. Small dice the tomatoes.
4. Add the tomatoes to a medium-sized frying pan with a pinch of salt. Cook over medium heat until au sec, meaning most of the liquid has cooked off and the tomatoes are nearly dry.
5. Reduce the heat to low and add the brown sugar and apple cider vinegar. Stir to combine and cook for 2 to 3 minutes, until the excess liquid has cooked off.
6. Add a pinch of cinnamon and nutmeg, stirring to incorporate.
7. Remove from the heat and set aside for assembly.

Making the Mustard Cream Sauce

1. In a small saucepan, melt the butter over low heat.
2. Add the flour and stir to combine, forming a roux.
3. Continue cooking, stirring constantly, until a blonde roux develops.
4. Gradually add in 1/3 of the beef stock at a time, whisking thoroughly after each addition until smooth.
5. Bring the sauce to a gentle boil to activate thickening, then stir in the Dijon mustard. Season with salt and pepper to taste.
6. Add the cream and stir until fully incorporated. Adjust seasoning as needed.
7. Remove from the heat and set aside for assembly.

Assembling the Hotdog

1. Preheat the oven to 350°F.
2. Place the hot dog buns open-faced on a baking tray and toast in the oven for 4 to 5 minutes.
3. Place each bun on a plate and nestle a sausage inside. Drizzle mustard cream sauce over the sausage to taste.
4. Spoon tomato jam onto one side of the bun and sautéed onions onto the other.
5. Pile the roasted peppers directly on top of the sausage.
6. Finish with one more line of mustard cream sauce down the center, then garnish with crispy fried onions and fresh parsley.
7. Serve immediately, or refrigerate components separately for future use.