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
dharma dog

this sounds great too!
i will be making an indonesian relish..hot yellow veggies and almonds…amazing on tofu dogs.

quote:

Originally posted by WVHillbilly

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.

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.
dharma dog

quote:

Originally posted by chicagostyledog

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.

http://www.kellyeisenberg.com/items.asp?grp=2

CSD

vic…this sounds really good…very fresh tasting. might really be appreciated by the vegetarians for the bbq tofu dogs too.ty.
dharma dog

quote:

Originally posted by UncleVic

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.
dharma dog

quote:

Originally posted by RubyRose

Skipping over any discussion of why they’d want to screw up good hot dogs and sausages by upscaling them, here’s a couple of ideas:

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.
dharma dog

CSD

Born in Chicago
Escaped to Wisconsin
Business Instructor
http://www.hotdogu.com

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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.
dharma dog

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.

Sonny

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