Hot dog noir

Serves 4 EN

  • 4 hotdog noir
  • 8 hotdog sausages
  • 4 slices of fresh pineapple
  • 1/2 red pepper
  • 4 tbsp agave syrup
  • Seeds from half a pomegranate

Hotdog noir roll: 

  • 250g flour
  • 160ml warm water
  • 1 sachet of cuttlefish ink
  • 10g baker's yeast
  • 10g of sugar 
  • 1 pinch of salt
  • 10ml of olive oil
  • 1 egg



Bread: Put warm water, yeast, olive oil and sugar in a baking mixer. Add cuttlefish ink. Add flour and salt. Knead for 6 minutes. Rise for about 45 minutes in the bowl covered with a cloth. 

Place the dough on a slightly floured work surface and cut into 8 pieces. Take a first piece and flatten it with the palm of your hand, roll to form a hot dog roll. Place on baking paper, brush with a well beaten egg. Leave to rise in a warm place for one hour, away from cold draughts. Cook in a preheated oven at 180°C for 15 minutes. Cool on a grid. 

Candied pineapple: Clean fresh pineapple, cut into small rods 2 cm long and 0,5 cm wide. Cook in the agave syrup until evaporation of the juice. Add small cubes or red pepper. 

Hotdog: Cut the hotdog bread in half, arrange the hotdog sausage warmed, garnish with candied pineapple, serve with Natura Ketchup sauce and pomegranate seeds. 

Tomato ketchup