cabbage and icicle cucumber hot dogs

Preparation : 15 minutes

Baking : 5 minutes

Efficiency : 6

Ingredients

mustard-maple sauce

1/3 cup (80 ml) mayonnaise

1/4 cup (60 ml) Dijon mustard

2 tbsp. (30 ml) maple syrup

red cabbage salad

2 tbsp. (30 ml) red wine vinegar

2 tbsp. (30 ml) olive oil

2 cups (500 ml) thinly sliced red cabbage

Salt and freshly ground pepper, to taste

hot-dogs

6 Première Moisson sesame or olive hot dog buns

6 Première Moisson Viennese sausages

Première Moisson icicle cucumbers, cut into strips

+ Première Moisson's infamous secret sauce

1 1/2 cups (375 ml) homemade or store-bought mayonnaise

3 tbsp. (45 ml) sweet or sour pickled gherkins, finely chopped

2 tbsp. (30 ml) Dijon mustard

1 1/2 tbsp. (22.5 ml) prepared mustard

1 tbsp. (15 ml) whole grain mustard

2 tsp. (10 ml) prepared horseradish

Freshly ground pepper, to taste

Instructions

mustard-maple sauce

1. Preheat barbecue to medium-high

2. n a small bowl, whisk together the mayonnaise, mustard and maple syrup. Set aside.

red cabbage salad

1. In a medium bowl, whisk together the vinegar and oil. Mix in cabbage, coating it well with the vinaigrette. Add salt and pepper; set aside.

hot-dogs

1. Slice the buns lengthwise, but only three quarters of the way through. Grill buns and sausages.

2. Spread the inside of the buns with mustard-maple sauce, then add a sausage to each bun. Top with red cabbage salad and the strips of icicle cucumbers. If desired, top hot dogs with creamy sriracha sauce (see Vegan Burgers: Lentil Patties on Pita recipe), chive dressing (see Zucchini Spaghetti Salad recipe) or Première Moisson’s infamous secret sauce.

la fameuse sauce secrète Première Moisson

1. In a large bowl, combine mayonnaise, pickles, all three mustards and the horseradish; season with pepper. Once refrigerated, this sauce keeps for one week. Perfect on hot dogs, hamburgers and sandwiches.