The Notebooks
by Josée Fiset

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cabbage and icicle cucumber hot dogs

Can the reputation of the hot dog, the pariah of the food world, be rehabilitated? I think so. And so do all those people who practically fought for an invite to one of my infamous barbecues. The key to polishing up its image? Nitrate-free Vienna sausages and lots of good-quality condiments: quintessential sauces, crisp lettuce and a dependable and delicious red slaw. But to tell you the truth, it’s our cloud-like sesame hot dog buns made with Quebec-grown wheat that make all the difference.

Preparation : 15 minutes

Baking : 5 minutes

Efficiency : 6


mustard-maple sauce

red cabbage salad


+ Première Moisson's infamous secret sauce


mustard-maple sauce

1. Preheat barbecue to medium-high

2. n a small bowl, whisk together the mayonnaise, mustard and maple syrup. Set aside.

red cabbage salad

1. In a medium bowl, whisk together the vinegar and oil. Mix in cabbage, coating it well with the vinaigrette. Add salt and pepper; set aside.


1. Slice the buns lengthwise, but only three quarters of the way through. Grill buns and sausages.

2. Spread the inside of the buns with mustard-maple sauce, then add a sausage to each bun. Top with red cabbage salad and the strips of icicle cucumbers. If desired, top hot dogs with creamy sriracha sauce (see Vegan Burgers: Lentil Patties on Pita recipe), chive dressing (see Zucchini Spaghetti Salad recipe) or Première Moisson’s infamous secret sauce.

la fameuse sauce secrète Première Moisson

1. In a large bowl, combine mayonnaise, pickles, all three mustards and the horseradish; season with pepper. Once refrigerated, this sauce keeps for one week. Perfect on hot dogs, hamburgers and sandwiches.


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