Homemade Polish hot dogs are the most loved breakfast in most households. They do need a lot of preparation, especially if you are making the bread at home. That is why many people choose to use this as a lunch or a light dinner.
Aside from this, the Polish hot dog makes a great starter for any gathering, especially one that has kids in it. One big bonus is that they can be assembled before the people arrive.
Another great way to use this as a starter for a gettogether is by prepping a ‘Make your own hotdog’ table. This would consist of the freshly baked bread, homemade Polish breakfast sausages and an assortment of toppings which we will talk about in a bit. This hands-on approach to the meal is a lot of fun for all ages and people get to make their Polish hot dog just the way they like it.
Polish Hot Dog Toppings
The Polish hot dog is basically freshly baked hot dog buns and sausage. You can use store bought hot dogs and Polish hot dog buns for this recipe. The taste of homemade bread paired with fresh homemade sausage is not comparable. That is why I usually recommend going the extra mile and prepping it at home. Luckily, the breakfast sausages can be made prior.
A great way to optimize time is to make the Polish breakfast sausage while the bread is rising. You can also make it when the buns are put in the oven to bake. That way both the items get done around the same time. The only issue is that you may require a bit more space to do both things simultaneously. It does get a bit tight in a small kitchen.
Popular topping used for the Polish hot dogs include a variety of veggies like tomatoes, onion, cucumbers, dill pickles, salad, sauerkraut. Don’t forget to add sauces of your choice like mayo, ketchup, mustard and garlic sauce.
Homemade Polish Hot Dog Recipe
Hot Dog Buns
Part I – Mix The Ingredients
Add 4 cups (480 gms) of all-purpose flour, 2.5 oz (70 gms) of soft butter, 2 tbsps of instant yeast, 1 egg, 1 tbsp of sugar, 1 tsp of salt, and ⅘ cup of warm water to a large bowl. Use your hand to mix the ingredients together. The dough will initially feel sticky. As you knead it, you will find that the dough begins to get a smooth texture.
The more you knead the flour, the more you activate the gluten in the mixture. The gluten is an essential component that gives bread its characteristic texture.
Part II – Place The Dough In A Bowl
Once you are done kneading the dough, keep it aside for the dough to rise. Place the kneaded dough into a large bowl and cover it with a clean kitchen towel. The towel will keep the dough from drying.
The bowl now needs to be kept in a warm location. This will give the yeast in the mixture the right temperature they need. Avoid areas with cold drafts as this can prevent the dough from rising.
Part III – Wait For An Hour For The Dough To Rise
The dough will take an hour to rise. When checking the dough, you should check to see if the dough has doubled in size. This can happen before or after an hour and is largely dependent on the temperature. In warm climates, the dough rises faster. In cold climates, the converse is true.
A good way to maintain a warmer temperature is to keep the dough in a place that is hot. The side of the stove that you are using or next to the oven are good options.
Part IV – Preheat The Oven
Preheating the oven is very important. This ensures that the oven is at the optimum temperature when you place the bread in to bake.
For this recipe the oven needs to be preheated to 374F or 190C.
Part V – Divide The Dough
This recipe makes 8 hot dog buns. To shape these buns, divide the dough into 8 equal pieces.
Part VI – Roll The Buns Into Shape
Spread flour onto your kitchen platform. This floured surface will provide you the flat surface you need to form the Polish hot dog buns. The trick is to roll them into balls and then lightly roll them onto the floured surface. This will give you the characteristic elongated look.
Part VII – Brush The Buns With Egg Wash
Part VIII – Sprinkle Sesame Seeds
Sesame seeds add flavor to the hot dog buns but are an optional ingredient in the recipe.
Part IX – Bake For 20 Minutes
Polish Breakfast Sausage
Part I – Dice A Small Onion And A Clove Of Garlic.
Part II – Blend The Onion And Garlic With The Meat
Add the diced onion and garlic to the minced meat. In Poland, people use a variety of different meats to make breakfast sausages. Popular choices include chicken, turkey, beef and pork. Sometimes two or more different types of meat are used.
Blend the mixture together. This should be done until the mixture develops a pudding-like consistency. Add in 2 tbsps. of butter, 7 tbsps. of milk, 1 egg, 1 tbsp. of salt and ½ tsp of salt before blending again.
Part III – Form The Breakfast Sausage
Lay the cling wrap out on a flat surface. Add 2 tbsps. of the mixture on the cling wrap. When placing it make sure to place it closer to the central edge of the foil. Make sure to leave space for rolling though. Spread the meat mixture along a straight line to form the sausage. Make them as long or short as you desire.
Wrap the cling wrap around the sausage and tie the ends. A good way to do this is to use the long ends of the cling wrap.
Repeat the process till all the meat is over. This should give you around 10-15 sausages.
Part IV – Cook The Sausages
Place the wrapped sausages in a pot and cover them with water. Cover the pot and let the sausages simmer for around 20 minutes.
Part V – Drain The Sausages
Once the sausages are ready, drain the water and leave them to cool. When they are cool enough to handle, remove them from the cling wrap. These sausages can be reheated or fried just before being served.
Assembling the Homemade Polish Hot Dogs
Part I – Slice The Hot Dog Buns
Make a horizontal slice in the hot dog bun. Don’t cut all the way through. The bun should flap open as one piece. This makes it easier to hold and eat.
Part II – Layer The Toppings
Add in all the toppings that you would like in the hot dog bun. As mentioned before, this differs according to individual preferences.
Part III – Place The Sausage And Add The Sauces
FAQs About Making Homemade Polish Hot Dogs
What Toppings Can Be Used To Make Polish Hot Dogs?
Everyone has their own choice of toppings when it comes to making Polish hot dogs. A lot also depends on the seasonality of the vegetables. Some popular toppings are cucumbers, tomatoes and lettuce.
Dill pickles and sauerkraut are also great toppings to add on. A variety of sauces like mustard, mayonnaise, garlic sauce and ketchup are also good additions. People use them in different combinations and the preferences vary.
My Bread Is Not Rising. What Should I Do?
One very popular complaint is when the bread does not rise. This could be due to two different reasons. Both of which are linked to the yeast that you use.
One of the most common mistakes is that the yeast may be old. The best way to avoid this is to check the expiry of the packet that you use.
The second issue is largely due to the temperature at which the dough is kept. Yeast needs warm temperatures to rise. Make sure that you keep the dough away from drafts and in a warm spot. Try keeping it next to the oven when it is being preheated or next to a stove when you are making the breakfast sausages.
Can I Use Store Bought Sausages?
While homemade breakfast sausages are the best, it does get difficult to make everything at a single time. This is especially true if you are prepping for a get-together or a party.
Store-bought sausages will also do in a pinch. Try and get the smoked variety because they tend to be tastier.
Homemade Polish Hot Dog Recipe
Hot Dog Buns
- 4 cups (480g) of all-purpose flour
- 2.5oz (70g) of soft butter
- 2 tbsps of instant yeast
- 1 egg + 1 egg to brush the buns
- 1 tbsp of sugar
- 1 tsp of salt
- ⅘ cup of warm water
- sesame seeds or poppy seeds to decorate (optionally)
Polish Breakfast Sausage
- 17 oz (480g) of minced meat
- 2 tbsps of butter
- 1 small onion
- 1 garlic clove
- 7 tbsps of milk
- 1 egg
- 1 tsp of salt
- ½ tsp of ground pepper
- plastic cling wrap
Instructions For Polish Hot Dog Buns
- Mix all the ingredients for the dough together. This can be done by either using a food processor or by hand.
- Place the dough in a big bowl, then cover it with a clean kitchen cloth.
- Keep the dough in a warm place for an hour.
- Preheat the oven to 374°F (190°C).
- Divide the dough into 8 equal pieces.
- Roll the buns on the floured flat surface. Form a ball first. Then proceed to roll out the oval-shaped bun. The dough should be smooth.
- Brush the buns with egg wash.
- Sprinkle the buns with sesame seeds (optionally).
- Bake on the pan lined with parchment paper for 20 minutes.
Instructions For Polish Breakfast Sausage
- Peel and finely dice an onion and garlic.
- Blend the onion, garlic and minced meat to get the smooth-pudding-like consistency.
- Add in the remaining ingredients and blend again.
- Roll out the plastic cling wrap on a flat kitchen surface.
- Place 2 tbsps of meat mixture at the central edge of the cling wrap. Spread it along to about 4'' / 10 cm. This will form the sausage. The length of the sausage can be adjusted to your preference.
- Carefully wrap the cling wrap around the meat to form the sausage. Make sure no air is left inside.
- Bind the edges of the foil. An easy technique is to cut the long strings of foil that will serve as strings.
- Repeat the process with the remaining meat. The recipe will give you around 10-15 sausages using this recipe.
- Place the sausages in the pot, cover with water, and bring to boil.
- Cover the pot with a lid and simmer for 20 minutes.
- Drain and wait until the sausages are cold enough to remove the plastic foil.
Assemble The Polish Hot Dog
- Slice the hot dog buns horizontally.
- Add the vegetables of your choice.
- Place the Polish breakfast sausage and add the sauces. Some people spread the sauce before.
- Serve immediately
- When making the Polish hot dog buns, if your butter is not soft, melt it. You may add butter in a liquid form to the dough.
- Any kind of ground/ minced meat will work when making the breakfast sausages. The usual choices are chicken, turkey, beef and pork.
- The cooked sausages can be reheated after they are ready. They won't fall apart during cooking or frying.
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- Plastic Wrap Foil - Folia spożywcza
- Yellow Conventional - Cebula
- Organic Garlic - Czosnek
- Ground Chicken - Mielone z kurczaka
- Ground Pork - Mięso mielone
- All Purpose Flour
- Milk - Mleko
- Extra Butter Unsalted
- Sesame Seeds - Sezam
- Whole Poppy Seed - Mak
- Eggs Organic Cage-Free
- Instant Dry Yeast - Drożdże suszone
- Sugar - Cukier
- Iodized Table Salt - Sól
Amount Per Serving: Calories: 440Total Fat: 16gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 109mgSodium: 623mgCarbohydrates: 49gFiber: 3gSugar: 3gProtein: 23g
These data are indicative and calculated by Nutritionix