Jersey Ripper

Jersey Ripper

Gilbert’s goes to Jersey and gets dropped in the deep fryer.

Recipe by Hawk Krall

Hot Dog Ingredients

  • 4 Gilbert’s Andouille Chicken Sausages
  • 4 Standard hot dog buns
  • 24 oz Oil for frying – canola or peanut oil
  • 1 Fresh diced onion, small

Relish Ingredients

  • 1/2 head Chopped cabbage
  • 1 Chopped green pepper
  • 2 Grated carrots
  • 1 small Hot cherry pepper or jalapeño, seeded
  • 2 tsp Dry mustard
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 tsp Vinegar

Deep fried dogs are popular in New Jersey and Connecticut and surprisingly delicious especially when made with the right dog - the outside has a nice crunch and the inside stays juicy. The relish is a cross between Jersey mustard relish and Philadelphia pepper hash - resulting in a perfectly cooling, sweet-hot counterpart to the crispy, deep fried dog.

  • Combine all relish ingredients except vinegar in a bowl and let cure for 30 minutes. Add vinegar and rest another 15 minutes before chopping with a hand blender or in a food processor. Texture should be finely chopped but not quite pureed. Even better after 24 hours in the fridge.
  • Heat oil to 350 - 375 degrees in a saucepan or iron skillet. With metal tongs, carefully drop the Fromans into the hot oil and cook for about 5 minutes or until the skin starts to blister. Let it go longer if you really want it crisp, or finish the dog off on a grill or iron skillet for a minute or two - a trick they use at some of the best Jersey spots.
  • Place fried dog in the bun (which will soak up the excess oil) and top with relish and raw onions if desired.