Name: Goldies Sohos Goldies Hot Dog Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each veal smoked sausage (hot dog or knockwurst style); 4 each hot dog buns (split top or New England style); 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 1 tbs unsalted butter; 0.5 each yellow onion, finely diced; 0.5 each carrot, finely diced; 1 each celery stalk, finely diced; 2 each garlic cloves, minced; 8 oz ground veal; 4 oz ground pork (optional — or extra veal); 2 tbs tomato paste; 0.25 cup dry white wine or chicken stock; 0.25 cup whole milk; 1 cup crushed tomatoes (preferably canned, no salt added); 0.5 cup beef or chicken stock; 0.5 tsp dried oregano; 1 each bay leaf; 1 tsp salt; 0.5 tsp black pepper; 4 each American cheese slices; 1 each jalapeño, thinly sliced (seeded for less heat); 1 tbs chopped fresh parsley (optional, for garnish)

Method

Bolognese Sauce

Prep

Finely dice the onion, carrot and celery (soffritto). Mince the garlic. Measure out liquids and spices.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet or saucepan over medium heat until butter melts and foams.

Add the diced onion, carrot and celery. Sauté 6–8 minutes, stirring occasionally, until vegetables are soft and translucent but not browned.

Add the minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high. Add the ground veal (and pork, if using). Break meat up with a spoon and cook until browned and no longer pink, about 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Stir in the tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Pour in the white wine (or chicken stock) to deglaze the pan, scraping any browned bits from the bottom. Let it reduce by half, about 1–2 minutes.

Stir in the milk and simmer 1–2 minutes. Then add crushed tomatoes, stock, dried oregano and bay leaf. Bring to a gentle simmer.

Reduce heat to low and continue to simmer, partially covered, for 20–25 minutes, stirring occasionally, until thickened. Season to taste with remaining salt and pepper. Remove the bay leaf before serving. Keep warm.

Sausage & Assembly

Bring a medium pot of water to a gentle simmer (not a rolling boil) or set up a skillet with 1/4 cup water and a lid to steam. If you prefer, sausages can be grilled or pan-seared — see next step.

To heat the veal smoked sausages: for poaching/steaming, simmer/steam for 6–8 minutes until heated through. For pan-searing, heat 1 tablespoon butter in a skillet over medium-high, add sausages and brown, turning frequently, about 5–7 minutes until internal temperature reaches 140–160°F. For grilling, grill over medium heat for 5–7 minutes, turning to brown all sides.

While sausages cook, split the buns and butter the insides lightly (use remaining 1 tablespoon butter). Toast buns in a skillet or on grill, buttered side down, until golden and crisp, about 1–2 minutes.

Place one warmed sausage into each toasted bun. Spoon 2–3 tablespoons of warm Bolognese over each sausage (adjust to preference).

Top each with one slice of American cheese. If you prefer the cheese melted, place assembled dogs under a broiler or in a hot oven (425°F / 220°C) for 1–2 minutes until the cheese softens and just melts.

Scatter thin jalapeño slices over the cheese (and chopped parsley if using). Serve immediately while hot.