Cooking lesson

Hotdogs, coffee barbecue sauce and Master Origin India served Americano style

The classic Danish snack is given a new twist with coffee barbecue sauce. Deliciously unexpected.

Serves 6.

Preparation time: 30 min.

Cooking time: 40 min.

Rising time: 30 min.

For the beverage: 6 capsules of Master Origin India (6 x 25 ml) · 6 x 125 ml hot water.

For the buns: 15 g fresh baker’s yeast · 1 egg + 1 yolk for an egg wash to give buns shine · 500 g plain flour · 45 g caster sugar · 5 g salt · 40 g salted butter.

For the barbecue sauce: 1 onion · 2 garlic cloves · 400 g canned tomato pulp · 1 tsp. mustard · 1 tsp. salt · 3 tbsp. smoked paprika · 60 g brown sugar · 1 Master Origin India capsule (1 x 40 ml) · 60 g maple syrup · 2 tbsp. olive oil.

For the hot dogs and toppings: 6 pork sausages · 2 cucumbers · 250 ml cider vinegar · 125 g caster sugar · salt, fresh ground pepper · 4 tbsp. capers in vinegar (drained and dried) · frying oil.

· Pour 250 ml cold water and the yeast into the bowl of a food mixer and mix. Add the egg and mix again. Add the flour, sugar and salt and knead for 8 min. The dough should be smooth and shiny and come off easily from the dough hook. Add the butter and knead until the dough no longer sticks to the sides of the bowl. Cover with cling film and leave to rise for 20 minutes at room temperature.

· Divide the dough into 12 equally sized pieces and shape each into a small oval loaf. Space them carefully on a baking sheet covered with baking paper. Leave to double in size (10 minutes).

· Preheat oven to 200° C (180° C for fan ovens, 350° F, gas mark 4). Brush the buns with the beaten egg wash and bake for 14 minutes.

· For the sauce, prepare a Master Origin India as an espresso (40 ml). Peel and chop the onion. Chop the garlic. In a pan, sweat the onion in olive oil. Add the garlic, fry for 2 minutes and add the coffee and other ingredients. Reduce heat and let it simmer for 20 minutes. Correct the seasoning, then mix thoroughly. Set the sauce aside.

· In a bowl, mix the vinegar, 3.5 tbsp. water, sugar and salt. Slice the cucumbers very thinly and place slices in a bowl with the vinegar mixture. Marinate for 30 minutes.

· Brown the sausages in a pan. · Dip the capers in the frying oil heated to 180° C (350° F), then place on a sheet of absorbent paper.

· Slice open the buns. Brush the insides with the coffee barbecue sauce, insert a sausage, add the drained cucumbers and capers, salt, pepper and serve piping hot. Serve with an Americano made with a Master Origin India (25 ml). Prepare the coffee and then add the hot water.

Mug: View Collection (Nespresso)

Caution: The featured recipes may contain different allergens. Should you have any allergy or intolerance, you are responsible for modifying the ingredients as necessary.