Preparation
- Peel the bulbous garlic and blanch 5 times.
- Peel the onions, cut into strips and fry in a pan with a little oil.
- Flavour the fried onions with whisky, balsamic vinegar, sugar and salt. You can also omit the whisky here.
- Pierce the hotdog buns lengthways with a wooden spoon handle so that the hotdog sausage can be pushed inside.
- Place the buns on an oven rack and cover lengthways with a large strip of GOLDSTEIG Emmental cheese.
- Bake the buns briefly in a preheated oven at 250 °C so that the cheese melts.
- Arrange the Halloween fingers imaginatively with the garlic or marshmallows (eyes), ketchup (blood) and onions (hair).
Ingredients
For 4 people:
- 8 hotdog buns
- 8 hotdog sausages
- 1 x 400 g piece of GOLDSTEIG Emmental cheese
- 4 onions
- Whisky, balsamic vinegar, sugar, salt
- 12 Asian garlic bulbs or salted marshmallows
- Ketchup of your choice
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