Vegetarian sausages in dough. Hot dog with pork sausage, kimchi and cheese sauce
Hot dogs have long been the epitome of the simplest dish you can eat on the go. This is why they are one of the most popular types of fast food around the world. Hot dogs are prepared differently in every country. With some national characteristics of this dish we will introduce you today:
Parisian hot dog
Sausage baguette with melted cheese. Mushroom sauce is served with this dish.
Swedish hot dog
Sausage is served ... in a plate with mashed potatoes.
Japanese hot dog
Boerewors Hot Dog (South Africa)
Lamb or beef sausage is seasoned with nutmeg, coriander and cloves and served in a bun.
Wesley Dogs ("Pig in a Blanket")
A popular dish in several countries at once: Russia, Ireland, Great Britain, Denmark, Japan, Australia, USA.
Asiadogs (Asian countries)
Texas corn dog
Sausage in a dough on a stick.
Hot dog in California "Danger dog" ("Dangerous")
Bacon, fried onions and chili con carne sauce are served in a bun, along with a sausage.
Hot Dog Vegetariano
The sausage is replaced by a variety of vegetables (raw, fried or pickled), sprinkled with cheese.
Sonoran hot dog (Mexico)
Inside the buns are put sausage, cheese, avocado, onions and beans, and all this is seasoned with mayonnaise.
South Korean hot dog
Sausage pre-fried in batter is served in a roll or on a stick.
Polish hot dog
Sausage or sausage with pickled cucumber and plenty fried onions served in a bun.
Hot dog "thai style" (Taiwan)
Chiang Mai Dog (Thailand)
Pork sausage is seasoned with chili and lemongrass and served on a stick.
Chili dog (USA)
A popular California fast food dish, it is seasoned with chili con carne sauce.
Bacon Wrapped Hot Dog
Chilean hot dog
With chili sauce.
Chicago hot dog
Beef, onions, fresh tomatoes and pickled vegetables flavored with mustard are served in a bun.
Cheese hot dog
A type of hot dog popular in various cities in the United States.
The hot dog is one of the brightest symbols of America. There this view fast food so popular that there is even an unofficial hot dog holiday celebrated on July 23rd.
Needless to say, this dish is also popular with us, especially among young people. Fast and hearty snack- this is what we need in our frantic pace of life.
His fillings can be very different, but what remains unchanged is a bun and a sausage. Even soy. By the way, soy sausages can hardly be found in regular stores, they are sold in specialized stores for vegans and vegetarians. There you can also find not only soy, but also raw sausages and sausages, but that's a slightly different story.
Well, enough talk, it's time to get down to business.
Vegetarian hot dog. Step by step recipe with photo
- Oblong buns - 2 pcs;
- Soy sausages - 2 pcs;
- Cabbage;
- Bell pepper;
- Green pea;
- Sweet corn;
- Carrot;
- Tomato ketchup;
- Mayonnaise;
- Basil or other herbs.
Servings - 2
Cuisine - American
The most important and fundamental element of a hot dog is the sausage. If it's good, then everything else is just details. Therefore, it is not just not worth saving on sausages - it is better to look for them in advance and find the best of the best. Quite good options come across in Metro, large "Auchan" or "Crossroads". There are certainly good sausages on the market as well. It is important to check with the seller or consultant in the store which casing the sausages are in: give preference to natural - it does not need to be removed before grilling them. Pay attention also to the shape: too thick sausages are not suitable, because they simply will not fit into a more or less standard hot dog bun.
How to cook sausages
If you use sausages from raw minced meat, first they need to be welded. In a restaurant, we do this in a vacuum at a low temperature - so they are juicier and softer. At home, you can put your sausages in a zip-lock bag and place them in a large pot of freshly boiled water. Cover and leave until the water cools.
Before you put sausages in a roll, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill it on a not too hot flat grill. At home, you can use a large cast iron or Teflon skillet. The main thing is not to heat it too much, otherwise the sausage shell will burst.
Hot dog buns
The best buns cannot be bought at the store. You will have to bake them yourself. The perfect recipe which I propose was one of the first that I mastered in the kitchen at Delicatessen when I came to work in the restaurant. At first it may seem that it is not too simple: the dough must be defrosted and shaped in a strictly defined way. But the obvious bonus is that even an inexperienced baker can handle these buns on the first try. It just takes you a little more time. Once, when I just came to work as an intern in the kitchen, my colleague, a beginner, and I naively thought that we would cope with the task of baking 600 rolls in one evening. As a result, of course, the work dragged on terribly, and we finished only in the morning, but the last morning games were played almost automatically. Since then, I have been able to roll and roll the dough onto hot dog rolls very quickly.
Ready-made buns, especially if you still use store-bought ones, must definitely be warmed up before collecting a hot dog with them: this can be done in the microwave, but it is even more pleasant to lightly fry the bun from the sides on the grill or in a pan, greasing it a little butter. This will give your hot dogs a delicious tanned crust.
Victoria Boyarskaya
Chef of the Recipe Development Department at Delicatessen Restaurant.
A journalist by education. She worked as a radio correspondent, news editor, and then, quite unexpectedly for herself, turned out to be the editor of the magazine “First. Second. Third, ”and began writing about food. As an editor and food writer, she traveled extensively and learned to cook from chefs in the most different countries the world.
Three years ago she decided to leave journalism and "finally get down to business." As a result, she turned out to be one of the first students of the chef Ivan Shishkin and ended up in the Delicatessen kitchen. She participated in the launch and worked in the kitchen of the "Gifts of Nature" and "Sandbro" projects.
In 2014, together with Ivan Shishkin, she wrote the book “Edible Inedible. The Big Book of Giblets "published by the Eksmo Publishing House.
Almost all the fillings from the recipes I proposed can be prepared in advance. Tomato sauce, onion jam, chutney and some other ingredients keep well in the refrigerator for several weeks. But the cheese sauce is best done right before the arrival of the guests and served warm. In restaurants and off-site banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can also build it at home - put a metal bowl on a saucepan with freshly boiled water and be sure to cover the entire structure with a tight lid. You can also use homemade fondue pots, which are usually warmed up with a miniature burner or candle, to host your home buffet and serve your hot dog toppings hot.
Buns can be cut in advance so as not to do this with each of them separately. To get more filling inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the roll. It is convenient to do this with a bread saw.
It is better to heat the rolls and fry the sausages according to the order of your guests in small batches, so that everything remains as fresh and hot as possible.
Hot Dog Bun Recipe
MIX IN A BOWL planetary mixer dry ingredients. Separately combine eggs and water, melt butter. Pour the mixture of eggs and water into the mixer bowl, stirring the dough with the hook attachment. Then gently pour in the melted butter and knead the dough at low speed for 10 minutes.
CLOSE BOWL cling film and let the dough rise for about 20-30 minutes. Hang in 70 gram pieces. To prevent the dough from sticking to your hands, you can grease them. vegetable oil.
SHAPE BUNS as follows: roll the dough ball into a long thin pancake, roll up and put the resulting thin sausage on parchment. Thus, it is necessary to lay out all the future rolls parallel to each other in one row, leaving a distance of 2.5-3 centimeters between them.
COVER THE PAN WITH FILM and leave to part in a warm place for 20 minutes. Preheat oven to 245 degrees. Before putting future buns to bake, sprinkle their surface with water and sprinkle with sesame seeds. Bake for seven to eight minutes. The finished buns will be side-to-side and form a single block. They will be easy to break off to serve.
Ingredients for 14-15 pieces
Flour - 720 g
Sugar - 15 g
Dry fast yeast- 15 g
Salt - 15 g
Powdered milk - 40 g
Egg "Extra" - 1 pc.
Water - 360 ml
Butter - 40 g
Classic hot dog like Delicatessen
cut the WARM BUN, Put a couple of tablespoons of vegetable relish and a hot sausage inside. Add homemade to taste tomato sauce and mustard, and sprinkle generously with crispy fried onions.
Vegetable Relish
Homemade tomato sauce
Crispy fried onions
Vegetable Relish
Cucumber, celery, Bell pepper , onion and chili cut into very small cubes, put in a bowl and cover with salt. Let stand for 10-15 minutes, put on a sieve and squeeze the juice lightly.
In a small saucepan, mix vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add vegetables and let the relish cook for 10 minutes. If it is not thick enough, dissolve the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into a boiling relish and stir. Cook the relish with starch for another five to seven minutes until the desired thickness and cool.
The finished relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.
Ingredients
Long-fruited cucumber - 1 pc.
Celery - 2-3 stalks
Sweet pepper - 1 pc.,
remove stalk and seeds
Onions - 1 large onion
Chile - 1/2 pod, seeds removed
Coarse sea salt - 1 tsp
White vinegar- 100 ml
Dijon mustard - 1 tsp
Sugar - 100 g
Starch - 1/2 tsp (of necessity)
Homemade tomato sauce
In a deep frying pan fry the onion in vegetable oil until light brown.
Without dimming the fire, pour the tomatoes into the pan own juice and mix the contents well. Add all the seasonings and sugar, season with salt and pepper. Leave the sauce to simmer for 15–20 minutes over low heat, until its volume is reduced by about a third.
Take out the thyme sprigs... Punch with a hand blender into a smooth paste and transfer to a ketchup bottle.
Ingredients
Onions - 1 pc.,
cut into small cubes
Vegetable oil - 3-4 tbsp. l.
Skinless tomatoes in their own
Pomito juice - 500 g
Cane sugar - 1 tbsp l.
Thyme - 3-4 branches
Dried oregano - 1 tsp
Ground cumin - 1/2 tsp
Ground coriander - 1/2 tsp
Crispy fried onions
Chop the onion half rings three to four millimeters thick. Place in a deep bowl and pour over the milk so that it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.
Place the onion on a sieve, let the milk drain, transfer to paper towels and dry well.
Heat in a deep saucepan a sufficient amount of oil for deep fat (depending on the amount of onion). Put the onion in a bowl, cover with an impressive amount of flour. Transfer the onions in small portions to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.
Get it out with a large slotted spoon and spread in a thin layer on a baking sheet covered with several layers of paper towels. Allow the finished onion to dry well on towels. Store in a large bowl in a dark, dry place.
Hot dog with pork sausage, kimchi and cheese sauce
For every hot dog you will need 50–70 grams of kimchi spicy kale. It needs to be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Put the finished kimchi in a cut warm bun, place the pork sausage on top and pour hot generously cheese sauce"Cheddar".
Pork sausage
Korean spicy cabbage kimchi - 50-70 g
Hot Cheddar Cheese Sauce
Hot Cheddar Cheese Sauce
In a small saucepan melt the butter.
Add flour and fry it until light beige, stirring constantly with a whisk so that there are no lumps.
Pour in milk without stopping stirring the sauce with a whisk. Bring to a boil to thicken the sauce.
Salt, add grated cheese and stir well to completely melt the cheddar. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Cheddar cheese - 100 g, grate
Salt to taste
Vegetarian hot dog with falafel, hummus
and fresh vegetable salad
Grease cut warm bun with hummus, put salad on top of it and add falafel last.
Falafel can be cooked the day before, but deep-fried right before the party starts. For one hot dog, you will need three to four balls (depending on the size), a couple of tablespoons of hummus (you can replace it with any other enough thick sauce) and as much salad as will fit in a roll.
Falafel
Fresh vegetable salad
Falafel
Remove roots from cilantro and finely chop all remaining pieces, including the stems. Also chop all the parsley finely.
Place the chickpeas in a food processor, add the onion and greens and chop in the "Pulse" mode so that the mass becomes completely homogeneous, but does not grind to a puree state. Canned chickpeas are convenient because they do not need to be boiled or soaked in advance, which speeds up the process of cooking falafel at times.
Add all the spices, yolk and lemon juice and once again roll the mass in the "Pulse" mode. Transfer to a bowl. If necessary, add two to three tablespoons of bread crumbs so that the mass is dense enough.
Roll the balls the size of Walnut, roll in breadcrumbs and refrigerate. You can fry the falafel after half an hour, or leave it in the refrigerator overnight.
Before serving heat the deep-frying oil well in a deep saucepan, put the falafel there in four to five pieces and fry until dark brown so that the balls are completely baked from the inside. Remove with a slotted spoon, place on a tea towel and drain completely.
Ingredients for 18 pieces
Canned chickpeas - 300 g (1 can if drained completely)
Onions - 1 small onion, about 50 g, cut into very, very small cubes
Parsley - 3-4 sprigs, 25 g
Cilantro - 3-4 branches with roots, 25 g
Lemon juice - 2 tbsp l.
Small breadcrumbs- 150-200 g
Egg yolk - 1 pc.
Ground cumin - 1 tsp with a slide
Ground turmeric - 1/2 tsp
Ground coriander - 1 tsp
White pepper - 1/3 tsp
Salt - 2/3 tsp
Deep fat oil - 500 ml
Fresh vegetable salad
Chop vegetables as thin as possible straws.
Mix in a large bowl, season with oil and salt and pepper to taste.
Ingredients
White onion - 1 small onion
Sweet pepper - 1 pc.,
remove core and seeds
Cucumber - 1-2 pcs.
Chinese cabbage - 3-4 leaves
Olive oil for dressing
Salt, black pepper to taste
Hot dog with lamb sausage, salted lemon relish
and apple chutney
PUT INTO A HOT ROLL enough apple chutney, put the sausage on top and sprinkle it with a lemon relish with vegetables.
Salted lemons are one of my favorite ingredients that Delicatessen chef Ivan Shishkin taught me to cook. This is a surprisingly versatile thing: they can be added to sauce, dough, and - as in this case - fresh vegetable relish to give it a bright, fermented sour taste. It would be very cool to find lamb sausages for this hot dog, but regular beef sausages can also be used.
Bun
Lamb sausage
Apple Chutney
Lemon relish with vegetables
How to make salted lemons at home
In the restaurant, for this recipe, we use fragrant Abkhaz lemons, which are sold on the market only during a certain season. That is why we procure them in large quantities for future use, so that they will last for a whole year. However, you can start the experiment with ordinary lemons - in this case, it is better to choose the most yellow ones, with a thin skin.
Cut the lemons crosswise from the sides and pour in a coarse teaspoon sea salt... Fit tightly in glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will juice, soften and begin to ferment slightly. Then they must be completely filled with vegetable oil without removing from the jar, closed with a lid and put into the refrigerator. It is better to try salted lemons no earlier than a week later.
Fresh relish with salted lemons
We mainly use only the peel of salted lemon: its pulp is too saturated with salt and oil, therefore it is hardly edible, but the crust contains all the most valuable. It needs to be removed from the lemon and cut into the smallest cubes, two by two millimeters.
Also chop finely cucumber and celery stalk.
Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil... Let the relish stand in the refrigerator for at least an hour.
Ingredients
Cucumber - 1 pc.
Salted lemon - 1 pc.
Celery - 1-2 stalks
Sugar - 1 tbsp. l.
Mustard oil - 4 tablespoons l. (can be substituted with bitter olive oil)
Salt, black pepper to taste
Apple Chutney
Apple cubes put in a deep bowl, cover with cinnamon and paprika, stir and leave. Melt the butter in a deep saucepan, add the onion and fry for about five minutes, until it is completely softened, stirring constantly. Add sugar and let it melt slightly, without stopping stirring. Add apples to a saucepan, mix thoroughly and let them brown in caramel for 2-3 minutes.
Pour in lemon juice, a glass of water, add spices and leave the chutney to simmer until the apples are completely soft.
Add mango pickles to taste - they are quite spicy, so it is better to start with two tablespoons.
Ingredients
Onions - 1 pc., Cut into cubes
Granny Smith apples - 2 pcs., Peel and cut into small cubes
Ground cinnamon - 1 tsp
Sweet ground paprika - 1 tsp
Cane sugar - 3 tbsp l.
Butter - 2 tsp
One lemon juice
Ground cumin - 1 tsp
Ground white pepper - 1/2 tsp
Salt to taste
Mango pickles Pataks (can be bought at Indian Spices) - 3-4 pcs.
Hot dog with curry sausage and fries
Cut the bun, remove some of the crumb and put the prepared fries in a bun. Place the sausage on top and pour generously with the sauce so that it saturates the potatoes and bun.
To avoid the hassle of peeling and slicing potatoes, you can use frozen French fries for this hot dog, which must be deep-fried right before the party without defrosting. Curry sauce can be prepared ahead of time and reheated a couple of hours before the party starts with sausages. To make them even better saturated with the sauce, the surface of the sausages can be notched in several places.
Sausage
Curry sauce
French fries
Curry sauce for sausages
Fry sausages and cut along the entire length with a knife.
Mix the ground spices and fry in a very hot dry skillet for about 30 seconds, until their characteristic odor appears. Postpone. In a deep saucepan, fry the onions in vegetable oil until golden brown. Pour in baking soda and, while stirring, wait until the onion begins to soften and turn very yellow, this will happen in five to seven seconds.
Add butter and let it melt completely.
Pour in tomato paste , add spices and simmer everything together for one minute.
Add water and broth, bring to a boil and beat with an immersion blender so that no onion or tomato slices remain in the sauce.
Turn down the fire, so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely soaked in the curry.
For vegetable broth take a couple of onions, two to three stalks of celery, one large carrot. Chop all vegetables in large pieces, onions - into quarters and put on a baking sheet. Drizzle with vegetable oil and place in a 200-degree oven for 15 minutes or longer, until the vegetables are very brown. Put them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, bay leaves, salt and peppercorns; pour 1.5 liters of water, cover and cook for 30-40 minutes over low heat. The finished broth can be drained, poured into small containers of 200-300 milliliters and frozen. One container of stock is enough to make a whole pot of soup or sauce.
Ingredients
Onions - 1 pc., Cut into large cubes
Soda - a couple of pinches
Vegetable oil - 3-4 tbsp. l.
Butter - 2 tablespoons l.
Tomato paste - 150 g
Vegetable broth - 300 ml
Water - 150 ml
Madras curry (can be bought in "Indian Spices" curry madras mild) 2 tbsp. l.
Ground cumin - 1 tbsp l.
Ground coriander - 1 tsp
Hot dog with chicken sausage, onion jam and blue cheese
Cut the warm bun, put enough hot Blue Cheese sauce inside. Place on top chicken sausage, a couple of tablespoons of onion jam and fresh pear pieces. You can also garnish the hot dog with blue cheese crumbs.
Chicken sausage
Blue cheese sauce
Onion jam
Onion jam
Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all onions are evenly brown, pour wine into a saucepan, add sugar and all other ingredients.
Turn down the fire to a minimum, so that the mass barely boils. Simmer the jam over low heat for about 45 minutes, stirring occasionally, until it is completely homogeneous, dark brown, reminiscent of thick jam in consistency.
Ingredients
Onions - 2 pcs. medium, cut into thin quarter rings
Vegetable oil - 4 tbsp. l.
Cane sugar - 4 tbsp l.
Red dry wine- 1 glass
Balsamic vinegar - 2-3 tbsp. l.
Narsharab sauce - 2 tbsp l.
Salt - 1/2 tsp
Ground coriander - 1 tsp
Ground black pepper to taste
Hot Blue Cheese Sauce
Melt in a small saucepan butter.
Add flour and fry it until light beige, constantly stirring with a whisk so that there are no lumps.
Pour milk while stirring the sauce with a whisk. Add Blue Cheese and stir thoroughly to melt the cheese completely. Season with salt and pepper to taste. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Blue cheese (gorgonzola or any other kind of blue cheese) - 100 g, break into small pieces
Salt, ground pepper to taste
Photo: Mark Boyarsky
Hot dog has long been included in the list of the most popular quick meals... And if earlier it was considered an ordinary street food, now you can enjoy it even in expensive establishments. But why pay more when the tastiest, densest hot dog can be made just at home?
If you enjoy eating this simple dish, then you probably want to know how to make it no worse than the store-bought one, and maybe even better. Let's take a closer look at what cooking methods exist.
Hot dog buns
Hot dog buns should be fluffy enough, with a slightly sweet flavor, but not overly saturated so as not to interrupt the flavor of the filling itself.
Of course, you can purchase already finished goods, but they do not always meet expectations. Moreover, it is not clear what they are made of.
To make buns you will need:
- 25 grams of sugar;
- 500 grams of flour;
- a glass of water and the same amount of milk;
- 50 grams of butter;
- h. l. salt;
- four grams of dry yeast.
Cooking process:
- Heat milk and water to about 30 degrees and mix.
- Add the indicated amount of yeast to this mixture and let sit for about five minutes. After this time, add 250 grams of flour and remove the dough in some warm place.
- After about 30 minutes, add the remaining flour, sugar, salt and melted butter, mix well. Let the dough brew for about two hours, while remembering to crush it every half hour.
- From the resulting mass, form into buns of a suitable shape and length. Place them on a baking sheet, leave for 15 minutes and then bake at 200 degrees for 20 minutes.
Sausages for cooking
Of course, homemade hot dog sausages would be the tastiest, but, unfortunately, the process of their preparation is rather long and laborious. It is much easier to buy them, but at the same time prepare them correctly.
- When choosing a product, be sure to pay attention to its freshness.
- The sausages can be specially made for hot dogs or any other, but it is better to choose the ones that can be cooked on the grill or fire.
- If there is neither a fire nor a barbecue at hand, you should not be upset. Sausages can be simply boiled, fried in a regular pan, or sent to the microwave for a few minutes if they are already smoked.
Basically, you can use whatever sausages you like. The main condition is that they must be of high quality, because this is the most important ingredient in the snack.
Homemade french hot dog
A French hot dog is made much easier than the American version. Try it yourself at home.
Required products:
- five buns;
- thin sausages or hunting sausages - five pieces;
- ketchup, mayonnaise and mustard to your taste.
Cooking process:
- Warm up the buns in microwave oven, cut lengthwise, completely remove the soft part and leave only the crust.
- We mix mustard, ketchup and mayonnaise - we get the sauce.
- Put the selected sausage in a roll and cover it with sauce on top. The appetizer can be served.
Cooking according to the American recipe
Required products:
- five buns;
- mustard, ketchup and mayonnaise to your taste;
- five fresh lettuce leaves;
- five smoked sausages;
- 100 grams of radishes;
- 200 grams of cucumbers.
Cooking process:
- Cut the buns lengthwise. Put on the sheet inside fresh salad and then a sausage.
- Send all the blanks to warm up in the microwave for a couple of minutes.
- Cut the cucumber and radish into thin slices and place them on all sides of the sausage.
- Squeeze out the required amount of mayonnaise, ketchup and mustard on top of everything.
Danish hot dog
Required products:
- five Viennese sausages and the same number of buns;
- one onion;
- two tablespoons of vegetable oil;
- ketchup, mustard, mayonnaise to your liking;
- two small tomatoes;
- 200 grams of pickled cucumbers;
- about 50 grams of chips.
Cooking process:
- Chop the onion in any way and fry in a pan with vegetable oil until golden brown. After that, send it to a baking sheet and dry there for five minutes.
- Add to the onion the chips previously crushed into crumbs.
- The sausages should be warmed up or grilled and then placed in cut buns.
- Top them with the sauces of your choice, then the onion mixture, tomato and cucumber circles.
A simple option in pita bread
A hot dog in pita bread is a flavorful snack that is considered healthier than classic version, and it doesn’t make much more difficult.
Required products:
- one tomato;
- fresh onions;
- pita leaf;
- ketchup, mustard and mayonnaise to your liking;
- two sausages;
- 100 grams of Chinese cabbage.
Cooking process:
- We cook sausages in any way. They can be heated, fried, or grilled. Then set them aside to cool and make pita bread.
- The sheet can be used whole or divided into two portions if it is too large.
- We coat one side with the selected sauces, then cover with a layer of finely chopped cabbage and put the tomato slices. Put sausages and finely chopped fresh green onions on top of the vegetables.
- We bend the edges of the pita bread on the sides and roll it up in the form of a roll.
- It can now be warmed up in the microwave / pan / in the oven, or put on the grill to make it crisper.