Vienne sausage Brazilian hotdog. Vienne sausage Brazilian hotdog The Brazilian hotdog has lots of toppings other then the common hotdog. It's quite popular as a street food, truck food and it also turned out to be a success franchise that has different attributes, such as gourmet and humongous versions with a million options of toppings to choose. You will learn how to assemble the most.

A Vienna sausage is a kind of hot dog. The word wiener means Viennese in German. The sausage was invented by a butcher from Frankfurt, who had moved to Vienna, which is why in Vienna the sausage is called. You can cook Vienne sausage Brazilian hotdog using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vienne sausage Brazilian hotdog

It's 8 of thick vienne type sausage.
Prepare 1 of large onion.
You need 250 grams of green frozen peas.
It's 6 of medium potatoes.
It's 8 of hotdog or any salt or baguette bread.
It's 400 grams of shredded fried potatoes (can use shredded cheese of your choice).
You need 1 of salt, salsa, oregano, ketchup, yellow mustard/Dutch mustard, maionese, shoyo as you like.
It's 1 of less then 1 cup of milk.
You need 2 tbsp of butter.

In a large saute pan, heat the oil over medium heat. Plump, flavorful and loaded with snap, Vienna® Beef Polish Sausages are made with our century-old family recipe featuring fresh, domestic beef and our secret blend of spices. Hardwood hickory smoking adds the famous Vienna taste in every hearty Polish Sausage. Try it with your favorite condiments like mustard, grilled onions, and pickles.

Vienne sausage Brazilian hotdog step by step

Boil the green peas for 5-10 minutes and reserve.
Peel and cook the potatoes until it's soft (10-15 minutes under pressure cooking).
Pre heat a low frying pan with just a bit of oil and fry all sides of the sausage until it's swollen or grilled and reserve.
Use the same pan to fry the onions with shoyo, oregano, salsa and salt. Cook until it's a bit transparent and reserve.
Remove and mash the potatoes adding 2 tablespoons of butter, a bit of salt and milk mixing until the texture gets creamier and firm, reserve.
Cut the bread and the sausage in half as the pictures show..
Spread maionese on the bread and lay the sausage.
Add the onions, peas, mustard, ketchup.
Cover that with the mashed potatoes and with the shredded fried potatoes or cheese.
The order of the toppings is not important, but it makes it easier to eat, make you're own combination if you'd like.
Take a picture to post and enjoy the hotdog!.

If you like good atmosphere, high Quality Sausages and tasty Hotdogs you are just at the right place. THE Hotdog Restaurant, right in the heart of Vienna !!! The first hot dog of summer is a sacred, precious thing, one of life's simplest and most fleeting pleasures. It's best consumed in a backyard, right off the grill. A Vienna sausage, Frankfurter or informally Frank (German: Wiener Würstchen, Wiener; Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking.