L.A. Farms Weskus Wagyu Frankfurters Hot Dog

Recipe by Georgia East

A twist on the classic New York-style hot dog, Wagyu frankfurters take on local flavour with the addition of a South African smoor sauce and braaied roosterkoek buns. Wild rosemary or kapokbos grows in abundance all along the Cape West Coast and adds a soft herbaceous flavour to the smoor. Use regular rosemary if kapokbos can’t be sourced. 

 

Prep time: 10 mins /Cook time: 20 mins /Serves: 4

 

You will need:

 

  • 400g L.A. Farms Wagyu frankfurters
  • 2 small brown onions, thinly sliced
  • 3 tomatoes, roughly chopped
  • 2 sprigs of wild rosemary (kapokbos) or regular rosemary
  • Olive oil
  • Coarse ground sea salt and black pepper
  • 1kg readymade bread dough
  • Butter

 

Combine the chopped onion, tomato and a few rosemary leaves in a pot over medium heat. Drizzle over a little olive oil and sauté until soft. Season to taste and set aside.

 

Use a sharp knife to score three cuts into each frankfurter. Braai the frankfurters over medium coals for 8-10 minutes or until cooked through. Keep warm until needed.

Roll out the readymade dough on a floured surface and divide into 4-6 sections. Using hands, roughly shape each section into an oblong roll and place into a greased braai grid. Braai the roosterkoek over low coals, using a skewer to check when the bread is cooked through. Keep the roosterkoek warm until needed.

 

To serve, halve the roosterkoek and spread with butter. Spoon in some of the smoor and top with a Wagyu frankfurter and a dollop of your favourite relish or chutney.

 

Cook’s Tip: No readymade dough? No problem! Make your own dough from scratch with this easy recipe:

  • 500g flour
  • 7g instant dried yeast sachet
  • 300ml lukewarm water
  • 10ml fine salt
  • 20ml olive oil

In a large bowl, combine the flour, dried yeast and salt. Make a well in the centre and pour in the water. Using hands, mix the water into the flour until it forms dough. Turn out on to a floured surface and knead until smooth. Place the dough back into the bowl and cover with a cloth for about 30 minutes or until the dough has doubled in size. Knock the dough down and divide as needed.

 

 

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