Hot dogs with chicken sausages and Indian spices

Ingredients:

Mango mustard

• 0.5 cup Dijon mustard
• 0.25 cup finely diced mango
• 0.25 cups mango pulp
• 0.25 tsp dried mint

Chicken sausages

• 900 g of minced chicken
• 0.5 cup chopped fresh cilantro leaves
• 0.5 cup chopped fresh mint leaves, reserve a few leaves for garnish
• 0.25 cup tandoori masala seasoning*
• 0.25 cup cream cheese, room temperature
• 1 tbsp. l. grated garlic
• 1 tbsp grated ginger and 0.25 cup chopped ginger
• 1 teaspoon dried fenugreek
• 2 peeled and grated jalapeno peppers
• 2 finely chopped red onions
• 2 beaten eggs
• 4 tablespoons of vegetable oil
• 1 Granny Smith apple, sliced ​​into thin sticks
• 2 finely chopped jalapeño peppers
• 2-3 tbsp. apple cider vinegar
• Unsalted butter for making buns
• 8 brioche buns for hot dogs
• Mayonnaise
• Arugula

Preparation:

1. Recipe for making mustard: Mix mustard, chopped mango and its pulp with mint.
2. Sausage recipe: Mix the ground chicken, coriander leaves, mint leaves, cream cheese, tandoori masala, garlic, and ginger. Add the dried fenugreek, jalapeño pepper, onion, and eggs and mix again. Divide the mixture into 8 portions. Form each portion into a sausage 15 cm long and 3.5 cm thick. Place the sausages on a baking sheet and refrigerate for 30 minutes.
3. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 4 sausages and fry on each side for 3-5 minutes, until browned. Reduce the heat slightly and continue frying until cooked through, 6-8 minutes more. Transfer the cooked sausages to a plate and cover with foil to maintain the temperature. Wipe out the skillet, then fry the remaining sausages in the remaining oil.
4. Meanwhile, place the sliced ​​apple and jalapeño pepper in two separate bowls. Pour apple cider vinegar into each bowl, making sure the apple and pepper are completely submerged. Marinate for 15 minutes.
5. Wipe out the skillet after cooking the hot dogs and return it to medium heat. Place a small pat of oil in each hot dog bun and cook, cut side down, until crisp, about 2-3 minutes. Place a hot dog in each bun and top with mango mustard, mayonnaise, arugula, mint leaves, apple, and sliced ​​jalapeño.
   
   Serve hot dogs with extra mango mustard.
   
   
   Note *
   
   Tandoori masala spice is prepared as follows: roast the large seeds in a hot pan, then grind them in a grinder; mix with dry spices. Store the masala mixture in an airtight container..
   
   
   • 1/4 tbsp coriander seeds
     
   • 1 tbsp. cumin seeds
     
   • 1/2 tbsp black peppercorns
     
   • 1/2 tbsp cardamom seeds without pods
     
   • 1-2 star anise
     
   • 3/4 tbsp cloves
     
   • 1 heaping teaspoon of fenugreek seeds
     
   • 2-3 cinnamon sticks
     
   • 3 tbsp. ground Kashmiri chili
     
   • 1/2 tsp ground nutmeg
     
   • 1 teaspoon turmeric
     
   • 3-4 tbsp paprika