You want a hit got to Rutt’s
Hut Rt 3 & 21 in New Jersey and buy
a few gallons of their sauce.
You will have to restrict the
Canadians from loading up on
2 times the weight of the dog
in the sauce though.
If it were me 1 gallon would treat
about 20 dogs.
not to be high faluting or anything…[:)] I usually sell polsih and italiian sausages and beef dogs, but i have a gig coming up (the Canadian Guitar Festival) and they want something upscale. so i am going with a few sausages and making my own condiments.
My background is in mediterranean cooking and i am a big condiment lover, but i thought i’d put it out to the knowledgable folks here….
so from weird to traditional european…what are your favourite condiments????
with many thanks
It may sound strange, but the smell of a condiment can make me more hungry and force me to
make a purchase. Colours are pretty and interesting, and something different may be eye candy,
but my nose guides my heart and belly more.
I always hate to admit when I’ve been watching Rachel Ray, but… she made sausage and peppers the other day with a relish which sounded pretty interesting. Take bottled gardiniera(sp), drain, and run through the food processor with fresh basil and parsley and a bit of lemon zest.
That sounds really good…
I am stealing that and putting it into my recipe files.
I have to agree with CSD on this. I have tried to upscale dogs with different types of relishes and onion sauces. It ended up costing me more in money and time. The customer knows they are going to get a great hot dog, but then they are setting there scratching their heads, and holding up the line with questions about a topping, relish , or what have you. Its not they’re fault because you are serving something that is new to them. Just a thought though. Start out with like one different variation, and see how it goes before you go out spending alot of money on something that you end up throwing in the garbage. CSD’s comment on viewing the cart from the customer side is very good advice. Man I can’t wait to get to Hot Dog U!
this sounds great too!
i will be making an indonesian relish..hot yellow veggies and almonds…amazing on tofu dogs.
i absolutley agree with you…but i got myself into this and now have to follow through…
i think the business contact with the festival promoter is pobably more important than the event.
i searched out this event before i realized that i wouldn’t be working full time on the cart this summer (due to hand injuries)… and as i haven’t worked as a chef for a few months due to that same damn injury i thought it might be a good change. wrong 🙂
live and learn.
OK, I’ve got the perfect condiment for either type of sausage. . . ready?
Indian onion chutney. I don’t know how they make it, but it’s hot, red and consists mostly of chopped onions. I love the stuff along with the brown syrupy sauce they serve with it. I’m sure you could pop into an Indian restaurant somewhere and get the recipe. Probably a google search will provide the same.
DD, I’ve worked large events: U.S. Cellular Tall Ships, 100th Anniversary of Harley Davidson, July 4th Festivals, Day after Thanksgiving sales, and have done extremely well selling only hot dogs and drinks. No chips, no fancy condiments. IMHO, veggy dogs, tofu dogs, or anything out of the norm would’ve been a disaster and cost me dearly. My business is hot dogs and drinks, which is what everyone expects when they walk up to my cart. If I were to market an upscale hot dog, it would be a Steak N Frank made by Eisenberg and wear a chef’s hat & jacket to promote the product.
vic…this sounds really good…very fresh tasting. might really be appreciated by the vegetarians for the bbq tofu dogs too.ty.
Something unique, which has no name is coarse chopped green olives, green peppers, tomatoes and onions mixed together. Something I whipped up one day and came out very refreshing! That mix and a little deli mustard made it good to go…
thanks ruby rose
i will test drive these. great suggestions. i don’t want to screw up the dogs..:)) i am quite happy with my big beefies just the way they are…but it is a different and mabe a lucrative market. we’ll see :))
i love caponata and it would taste great on either sausage.
hey csd…i didn’t say the EVENT was upscale, just that they wanted to upscale the food :))
the event might not look too prestigeous but it is gaining a good rep. among guitar enthusiasts in north america.
usually i serve dogs and sausages, poato chips and other crunchy things, pop, water
and my most marvelous double chocolate mocha pecan cookies. i have mustards, green pickle and corn relishes, fired (with a little mild curry) and chopped raw onions, sauerkraut, hot peppers and ketchup. this mix .does well…but the organizer wants something a bit unusual…will be doing bbq tofu dogs also…have a great indonesian tuneric relish for them.
i hope people will accept this lovely odd mix of stufff. it’s been a diffiuclt business year for me and i don’t want to take another dive.
Born in Chicago
Escaped to Wisconsin
hi sonny…this is a great idea…i’ll see if i can get it past the health board…most likely not 🙂
i am ordering some great all natural whole grain buns made by a local bakery.
thanks for these ideas.
One final, somewhat strange idea to the "upscale" side … how about taking the bun and just barely dipping the face of it (after it is split and open) into an au-jus – then putting the sausage in and serving. I really love Italian Beef sandwiches and though you wouldn’t want to soak it like an Italian beef; with a good hearty chewy sausage bun, just dipping the face would give it a different delicious character.
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