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Brazilian Hot Dogs: São Paulo Style
Loaded with mashed potato, peas, corn, cheddar, sauces and crunchy potato sticks.
EASY
40 MINS
SERVES 4
ABOUT THE RECIPE
The first time I saw a São Paulo-style Brazilian hot dog, it seemed to become more unhinged with every topping. Then I tried it, and the whole thing made perfect sense. The mash holds the sauce and toppings together, the potato sticks bring the crunch, and all that excess becomes surprisingly logical. It is a full meal disguised as a hot dog.
THE RECIPE
Ingredients
750 g floury potatoes, peeled and cut into even chunks
45 g butter
75 ml full-cream milk, warmed
½ teaspoon fine salt
2 teaspoons neutral oil
½ medium brown onion, finely diced
1 garlic clove, crushed
250 ml passata
75 ml water
4 frankfurts
4 unsliced soft white hot dog buns
60 g canned peas, thoroughly drained and dried
60 g canned corn, thoroughly drained and dried
80 g cheddar, finely grated
60 ml mayonnaise
60 ml bottled tomato sauce
30 ml yellow mustard
60 g potato sticks
Method
1.
Put the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15–20 minutes, or until completely tender.
2.
Drain the tender potatoes well and leave them in the hot saucepan for 1 minute to steam dry. Add the butter and mash until smooth, then beat in the warm milk and salt. The mash should be creamy but thick enough to hold its shape. Cover and keep warm.
3.
Meanwhile, preheat the oven to 160°C fan-forced. Heat the oil in a wide saucepan over medium-low heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until completely soft and translucent but not browned. Add the garlic and cook for a further 30 seconds.
4.
Stir in the passata and water. Bring to a gentle simmer and cook for 5 minutes.
5.
Add the frankfurts to the sauce and simmer gently for 8–10 minutes, turning occasionally, until hot throughout and the sauce has thickened slightly. Avoid a rapid boil, which can split the frankfurts.
6.
While the frankfurts are heating, place the buns on an oven tray and place in the oven for 5 minutes, until warmed through but still soft.
7.
Lay each bun with one long side facing upwards. Using a serrated knife, cut lengthways into that side, stopping before the opposite side so the bun remains hinged. Do not slice down through the domed top.
8.
Open each bun gently into an upright pocket. Lower one frankfurt into each bun, then spoon over a little of the onion and tomato sauce.
9.
Divide the mashed potato among the buns, spooning it generously over the top of the frankfurts.
10.
Top each hot dog with the peas, corn and grated cheddar. Drizzle with the mayonnaise, bottled tomato sauce and mustard, then finish with a generous handful of potato sticks. Serve immediately.
SAMANTHA'S NOTES
Keep the mash thick
Dry the vegetables well
Add the crunch last
The mash needs enough body to sit over the frankfurts without sliding into the buns.
Excess liquid will soften the buns and make an already generous stack harder to manage.
Once the potato sticks meet the sauces they begin to soften, so do not add them until everyone is ready to eat.
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