Sausage with brioche and summer salad

Good sausages require good sides! Here, Mette Evensen has made her own brioche buns and salad to accompany the “Belsebub” sausage from Hannes Pølser / Oppdal Smak og Behag.

Approach

1
Start by making the hot dog bun dough: this recipe yields a large batch of buns, but any you don’t need can be frozen for later use. Begin by dissolving the yeast in cold milk. Place it in a stand mixer, or mix by hand, and add 5 eggs (one at a time), flour, sugar, and salt. Gradually add the butter little by little. It’s a good idea to let the dough rest in the refrigerator overnight before shaping and baking.
2
Shape the hot dog buns by rolling the dough into elongated buns. Let them proof again, then brush them with the remaining egg and sprinkle with sesame seeds. Bake in the middle of the oven at 200°C for about 10 minutes, or until they have a nice golden color.
3

Make crispy onions: finely slice the onion, either by hand or using a mandoline, and deep-fry in oil heated to 130°C. Fry the onions slowly and remove them just before they turn golden, as they will continue to cook slightly after being taken out. Sprinkle with a little salt.
4
Make a sunner cabbage salad: Finely chop the summer cabbage, add the Røros sour cream, salt and lemon juice. Mix together.
5
Make a tomato salad: cut the tomatoes into pieces and add salt, pepper, olive oil, and chives. Mix together.
6
Make a sour cream dressing: place Røros sour cream in a bowl and add chopped chervil, chives, salt, and a little lemon. Mix together.
7

Fry the sausages over low heat with a little butter until they develop a nice color.
8
Plating: start by placing the summer cabbage salad at the bottom of the hot dog buns. Add the sausage, then the tomato salad, sour cream dressing, and crispy onions. Finish with a little cress on top.