Bavarian Frankfurter with Bacon-Onion Jam

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Steps

1. 1
   Cut the bacon into small squares (approximately 1 cm, 1 mm thick). No need to be precise — a rough brunoise is fine.

   Tip: Choose bacon with low sugar in the brine — high-sugar bacon caramelizes too fast and stays flaccid instead of getting crispy.

   ~5 min
2. 2
   Place the bacon in a cold or medium-heat shallow pan or skillet. Let it render slowly, draining the fat without burning. Spread evenly and let it gently brown.

   Tip: Start with low-medium heat so the fat renders before the meat burns. A wider pan allows more evaporation.

   ~10 min
3. 3
   When the bacon starts to brown and has rendered enough fat, add the sliced onions (about half of a large onion). Add a pinch of salt to draw out the onion's moisture. Stir to deglaze the caramelized bits from the bottom of the pan.

   Tip: The salt is hygroscopic — it extracts moisture from the onion, which helps deglaze the pan and integrate all the bacon flavor.

   ~8 min
4. 4
   Once the onion is translucent and starting to caramelize, add a splash of white vinegar for acidity, then pour in the dark soda. Stir well to deglaze completely. Reduce on medium-low heat until the mixture becomes a thick, glossy jam with no excess liquid. Look for 'frog eyes' (small bubbles) as a sign it's ready.

   Tip: The dark soda adds sugar for preservation and a barbecue-like flavor. The jam lasts 2+ weeks refrigerated if you don't contaminate it with dirty utensils.

   ~15 min
5. 5
   Finish the jam with freshly ground black pepper off the heat — add it at the end so the pepper doesn't burn and releases its aroma from the residual heat.

   ~1 min
6. 6
   Make the mayostaza: mix 100g cornstarch-based mayonnaise with 35g Dijon mustard until well combined.

   Tip: Giacomo's cornstarch-based mayo uses less oil and gives a firm, stable texture. See his homemade mayo video for the base recipe.

   ~2 min
7. 7
   Heat the frankfurter sausages in salted boiling water. Saturate the water with salt so the sausages don't lose flavor. They are already cooked — you're just heating and hydrating them so they plump up.

   Tip: Boiling hydrates the sausages, making them plumper and juicier.

   ~5 min
8. 8
   Steam the split hot dog buns briefly (or warm them in a steam oven if available). The cheese slices should be at room temperature so they melt slightly from the hot sausage.

   ~3 min
9. 9
   Assemble the frankfurter: place cheese in the steamed bun, add the hot sausage, top with bacon-onion jam and mayostaza. Serve with french fries on the side.

   ~2 min

Nutrition (per serving)

Giacomo Bocchio

LES VOY A ENSEÑAR A PREPARAR EL MEJOR FRANKFURTER QUE HAYAN PROBADO | GIACOMO BOCCHIO

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