Rotdog by Eet op Locatie

A more luxurious variant of the well-known hotdog, the rotdog. With cheese, bacon, brioche-buns and of course sausage comes a delicious rotdog.


  • 4 x 80 gram Iberico sausages (or 4x 80 gram hot dogs)
  • 8 mini brioche buns of 30 grams
  • 8 slices of Cheddar cheese
  • 400 grams of bacon
  • 2 red peppers
  • 100 ml sushi vinegar
  • 1 mini cucumber
  • BBQ sauce
  • 16 cocktail sticks


  • Cut the cucumber into thin slices.
  • Place the cucumber in a bowl and pour the sushi vinegar over it. Let this stand for at least 2 hours.
  • Fry the sausages in a frying pan for 6-8 minutes. If you use pre-cooked hot dogs, this is not necessary.
  • Cut the sausages in half and wrap with a slice of Cheddar cheese.
  • Cut open the top of the buns and place the intricate sausages in the buns.
  • Then wrap the sandwiches with bacon and pierce two skewers so that the bacon stays in place while grilling.
  • Then cut the red peppers into very thin slices.
  • Grill the rolls on a cast iron grid on the Green Egg at 180 degrees, until the bacon is nicely crispy.
  • Place the bread rolls on the outer ring of the grid to reduce the risk of to reduce burning.
  • Grilling takes about 6-8 minutes.
  • Coat the sandwiches with BBQ sauce.
  • Finally, place some slices of red pepper and sweet and sour cucumber on the Rotdog and remove the skewers.

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