Take a European hotdog and put it in a Vienna bun, load it up with condiments like mustard, corn, onions, relish, cheese, and salsa golf, oh yeah a side of homemade shoestrings fries, and your are in for a real treat.
Song of the day: Follow You - Imagine Dragons
Next stop Uruguay!
Here we are once again with our Eat the world group, and this month we are stopping in Uruguay! If you don't know where Uruguay is, it is a country in the southeast area of South America.
The cuisine of Uruguay has enjoyed a revival in recent years. We were surprised to find out that it's mostly a fusion of Spanish and Italian cuisin. Just like Argentina, though, the Uruguayan diet is meat-heavy, making it a paradise for carnivores. Once we saw these amazing hotdogs, I knew I had to do this. I have so many great memories with this food, and you will surely see a smile on my face when I hear that they are being served. I cannot resist them, it is my weakness.
We need to get all the ingredients before we can get into the nitty gritty of this recipe. Our list goes like this:
- European wieners
- Vienna hotdog buns
- purple onion
- Asiago cheese
- russet potatoes
- vegetable oil
Let's make Uruguayan Pancho Hot Dog with Fries on the Side
Firstly we have to wash, peel, and cut our potatoes into very thin juliennes. Next, they need to go into a bowl totally submerged in a water and sugar mixture. Secondly the hotdogs need to be boiled. Pretty easy so far, right? We are going to keep it that way and continue on.
To get some color and more flavor on the hotdogs after boiling them, we are going to put it in the oven to broil a bit. I take this time to butter up the buns, more so, place them in the oven too! Nothing like a broiled hotdog in a toasted bun. Oh, one more thing, we sprinkle the grated Asiago onto the hotdog in the bun. Back into the oven for a minute or so, just to melt the cheese.
Characteristics of a Pancho
When we were reading about this recipe there were a few distinct characteristics to a Uruguayan Pancho Hot Dog. The hotdog, or sausage, has to be longer than the bun about an inch or so to be precise. The toppings may vary depending on the region and vendors. Some of the favorite condiments are corn, mustard, cheese, onions, and salsa golf, which is a combination of mayonnaise and ketchup. Also, a must have, fries on the side, and even some topping the already loaded hotdog!
Fries glorious fries!
We took out the julienned potatoes from the sugar water and placed them on a paper towel lined baking sheet. We need to make sure the potatoes are nice and dry. I poured the vegetable oil into a nice sized cast pot, brought it to 360° F and slowly lowered the potatoes in with a wire strainer. Do half at a time so the oil doesn't boil over. Fry till nicely golden brown then take out with a wire scoop and onto another paper toweled baking sheet. Sprinkle with salt and toss. I fried these potatoes when the hotdogs were in the broiler.
Of ourse, you could use your favorite store-bought frozen fries and do them in the oven.
You gotta be craving a Uruguayan Pancho Hot Dog with Fries on the Side
I think after seeing these all dressed up with the mustard, relish, salsa golf, corn, purple onion, and especially those lovely crispy fries, you want to just reach into the screen and grab one. You better do some mouth warm-ups, because these are huge! I am warmed-up, time to open wide and take a bite!
Talk about amazing flavors and textures all in one bite!
What I love about these Uruguayan Pancho Hot Dog with Fries on the Side, is that there is such a play of flavors and textures. The crunch and toasty taste of the bun plays so well with the juicy, smoky, well-seasoned European wiener.
The corn offers a sweet freshness, while the purple onion gives acidity and a nice punch. The relish and mustard, the dynamic duo to any hotdog, and I have to say that lovely salsa golf just seals the deal. My taste buds are dancing and rejoicing! Talk about the icing on the cake, those fries are the bomb! Crispy, soft inside, and oh so flavorful, perfect with the salsa golf too!
More Uruguayan recipes, but beware may cause extreme hunger pains!
Check out all the wonderful Uruguayan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Magical Ingredients: Tortas Fritas
Sneha’s Recipe: Torta Frita -Uruguay
Pandemonium Noshery: Polvito Uruguayo
Palatable Pastime: Grilled Chicken Pinchitos
Sugarlovespices (us!): Uruguayan Pancho Hot Dog with Fries on the Side
Amy’s Cooking Adventures: Pasta Caruso
Culinary Adventures with Camilla: Empanadas a la Criolla
Kitchen Frau: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
Cultureatz: Chaja Cake, an Uruguayan Peach Meringue Layer Cake
A Day in the Life on the Farm: Milanesa Napolitana
Making Miracles: The Chivito: Uruguay's Iconic Steak & Egg Sandwich
One last shot!
I just had to give you one last shot of this amazing Uruguayan Pancho Hot Dog with Fries on the Side! Nicoletta and I can't wait to make these again. We enjoyed them so much and sure do hope you try them!
P.s. The kids are going to love these. They brough out the kid in us.
Check out some of our other "Eat the World" recipe challenge posts:
- Jamaica - Jamaican Beef Patties
- Great Britain - Toad in the Hole, a Taste of Great Britain
- Portugal - Home Style Portuguese Shrimp and Chorizo
- Argentina - Carbonada Criolla, Argentinian Beef Stew
- 3 European wieners
- 3 Vienna hot dog buns
- pat of butter
- ¼ cup canned corn
- ½ small cipollini purple onion chopped fine
- 3 Tbsp green relish
- 3 Tbsp mustard
- ¼ cup grated Asiago cheese or your favorite melty chesse
- 3 Tbsp mayo
- 2 Tbsp ketchup
For the fries:
- 5 medium Russet potatoes
- ¼ cup sugar
- 4 quarts water
- canola oil for frying
- Wash peel and cut potatoes into thin juliennes.
- Pour water into a large bowl add sugar and dissolve completely.
- Toss julienned potatoes in, stir, and place in the fridge for an hour or two.
- In a medium soup pot add in hotdogs and enough water to cover the dogs. Bring to a boil and cook for 10 minutes.
- Drain and take hotdogs and place on a baking sheet. Preheat oven to 375 degree Fahrenheit. Place hotdogs in the oven and broil for 10 minutes. In the last minute or two place buns that have been cut and buttered into the oven to get toasted and golden. Take hotdogs and buns out of oven.
- Take cut potatoes out of the fridge and drain. Place on a paper towel lined baking sheet and pat dry well.
- Pour vegetable oil into the pot, about 3-4 inches. Heat to 360 degrees Fahrenheit. Place half of the potatoes into the hot oil. Do this carefully. I used a wire strainer and slowly lowered it into the oil. Cook for 10 minutes or until a nice golden brown. Take out with wire strainer and place on a paper towel line plate or baking sheet. Sprinkle with fine sea salt and toss. Do the same for the rest of the potatoes.
- Take toasted bun and sprinkle with grated Asiago. Place wiener into bun and sprinkle some more grated Asiago. Do the same for the other wieners.
- Place on a baking sheet and into a 375 degree Fahrenheit oven. Bake till cheese melts and then take out of oven.
- In a large ramekin, whisk the mayo and ketchup together until well blended. Pour into a squeeze bottle, and set aside.
- Sprinkle some chopped purple onion onto the melted cheese and hotdog. Take the mustard and relish and spread onto each side of the hotdog. Toss on some of the corn.
- The final finishing touches, a drizzle of the salsa golf and, if you want, a nice mound of those golden fries.
- Ready to serve, with a side of fries.
You can use sausage, bratwurst, or regular hotdogs, just make sure they are nice and long so they overhang in the bun.
You can just have the fries on the side if you don't want to put some on top of your hotdog.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: stovetop/baked
- Cuisine: Uruguayan
Keywords: Uruguayan Pancho Hotdogs, mustard, French fries, relish, salsa golf, mayo ketchup, European wiener, Vienna bun, corn, onions,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.