Spicy and Smokey Hotdogs

  • Brunch Dishes
    Lunch Dishes
    Main Courses
  • Young Cheese
    Old Cheese
    Smoked Cheese
  • 4 pers
  • 70 min


  • Matured cow cheese 'Gold Willig' 50 gr.
  • Smoked cow cheese
  • Spicy nut mix
  • Quadrupel Henri Willig Bier
  • Chef's selection jalapeno
  • 500 gr onions
  • 4 hotdog buns
  • 4 hotdogs
  • 4 tbsp mayonnaise
  • 2 tbsp mustard
  • Juice of 1/2 lemon
  • 1/2 tsp ketchup
  • 50 gr sun-dried tomato
  • 5 tbsp olive oil
  • 25 gr black olives
  • 15 gr pine nuts

Spicy hotdogs with caramelized onion. 

Cut the onions into rings. 
Melt some butter in the pan and add the onions. 
Put on low heat. 
Put a lid on the pan for 10 minutes. 
This will release the moisture from the onions and allow them to caramelize. 
When the onions turn brown they are ready, this will take at least half an hour to an hour.
Warm the hotdogs. 
Grate the smoked cheese. 
Cut the buns open, put the hotdog in between, put some of the caramelized onions and smoked cheese on top and let the cheese melt in the oven.

Meanwhile, make the mustard mayonnaise. 
Mix the mayonnaise, mustard, ketchup and lemon.

When the hot dogs come out of the oven put some sauce on them.

Cheese tapenade
Mix sun-dried tomatoes, black olives, cheese, pine nuts and olive oil in a food processor.
food processor, If the mixture is too dry add more olive oil.

Thanks again Evelien from @Gezelligerecepten for this great treat!

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