I reckon it does sound strange to read both “Thailand” and “hot dog” in a recipe title. One of the many surprises I had during my first visit to Bangkok, was visiting a Tesco supermarket and seeing the “hot dog” deli counter. Oh my. There were over 100 varieties, and only one of them is really what we would call a “hot dog”. Some of my favorites were bacon and cheese ones as well as the German-styled brats wrapped in bacon.
There were also stalls set up on the streets and sometimes inside the supermarkets that would grill sausages/hot dogs for take away. Thais mostly eat their tubular meat with a bamboo stick/skewer. The hot dog buns are of course used for ice cream. That is not a joke. They sell ice cream on hot dog buns instead of cones. Here’s a link to see what I’m talking about. But I digress. 🙂
Some vendors though actually made sandwiches with their sausages. I remember two places in Bangkok and one in Hua Hin that had particularly tasty ones and all three made theirs about like this recipe.
- 4 Smoked link sausages, I used Virginia Smoked Link Sausages from T.O. Williams, but a bun sized kielbasa, a half-smoke, any type of sausage that’s fully cooked or smoked will work, even a hot dog–though I’d say that’s the worst pick.
- 4 bolillo or hoagie rolls or any soft roll larger than a hot dog bun. Get as fresh as you can! If the bread is not already cut, I make a slit and a pocket for the filling but not cutting all the way through at the ends. If the bread is already cut, you will just have to eat it a little more carefully.
- 1 large tomato, chopped
- 1/4 sweet onion, finely chopped
- mayonnaise, Japanese-style Kewpie is best, but any mayonnaise in a squirt bottle can work
- Sriracha sauce (optional, could substitute any thick hot sauce you like)
With the Virginia Smoke Links I used, I shallow-boiled them for about ten minutes. Rinsed and wiped out the pan and put in a couple of tablespoons of oil. I then fried the sausages on all sides–splits and cracks are very acceptable.
When nicely browned, place in the slit of the bolillo or in the bun. Cover with chopped tomato and then raw onion. Drizzle Sriracha, ketchup and finally mayonnaise over top–see photo. It’s ready to serve!