Eating hot dogs is not something that really fits with my reputation. It is true that I do not generally eat hot dogs. In winter I do however like to make my own gourmet version and that goes like this: I bake my own wholewheat buns, I procure artisan prize-winning smoked pork sausage (rookworst) from the butcher I frequent, and I serve it with sauerkraut and home-made ketchup. Home-made mustard and home-made sauerkraut would also be nice, but those are bridges I haven’t crossed just yet. And who knows, perhaps I’ll even smoke my own pork sausage one day? In any case, my “hot dog” tastes a lot better than one from a street vendor. Continue reading “Hot dog à la Stefan”