Canadian · Canada
Sous Vide Hot Dog with Classic Mustard and Ketchup
A hot dog prepared using sous vide technique for precise temperature control, ensuring a perfectly cooked sausage with a tender texture.
70 minutes1 servings
Ingredients
Method
- Preheat a sous vide water bath to 71°C (160°F).
- Place the vegetable hot dog in a vacuum-sealed bag with a bit of water to prevent drying.
- Cook the hot dog in the sous vide bath for 1 hour.
- While the hot dog cooks, toast the bun in a toaster or oven.
- Once cooked, remove the hot dog from the bag and place it in the bun.
- Top with mustard, ketchup, and pickles if desired.