A nautical hot dog with a tomato-and-cheese captain’s cabin, a crispy little sausage octopus and mustard waves lined with pickle slices — complete with two FOODMONSTAS WAFER EYES.
For a regular-sized sausage, cut off a 5–6 cm piece; for a mini frankfurter use the whole thing. Make two crosswise cuts about 2–3 cm deep into one end to create four tentacles. Leave the other end intact — that becomes the head.
Heat a little oil in a small pan and fry the sausage octopus over medium heat, turning regularly, until golden brown and the cut ends open out into little tentacles. Drain on kitchen paper.
Meanwhile, heat the hot dog sausage (in the pan, on a grill or in the microwave — whichever you prefer) until warmed through.
Lightly warm or toast the bun and spread the inside with ketchup and a little mayonnaise if you like.
Slice a very thin piece off the bottom of the cherry tomato so it stands steady. Place the cheese circle on top as the cabin roof. For an edible flag, carefully push a short piece of grissini into the tomato and lean a small triangular piece of cucumber or cheese against it.
Using the fine tip of a piping bag or the corner of a small freezer bag, pipe a small mayonnaise mouth onto the front of the tomato.
Add two tiny dots of mayonnaise above the mouth and gently press the FOODMONSTAS WAFER EYES onto them to attach them.
FOODMONSTA STEP: Place the warm sausage in the bun, then squeeze a wavy mustard line over the top and scatter the crispy fried onions over it. Tuck the pickle slices slightly between the sausage and the bun on each side so they stick out like waves or wheels. Place the octopus at the back end. Finally, carefully set the captain’s cabin at the front of the hot dog. All aboard!
Tip: The little grissini flag is completely edible — no toothpick, no paper flag, just crunch right through it!
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