1. The previous night: Thaw the sausages in the refrigerator for 24h. 2. Remove the half-baguettes from their packaging and thaw at room temperature for about 1h. 3. If cooking on the barbecue: remove the sausages from their packaging and cook for 10 minutes on medium heat, turning them from time to time. 4. If cooking in a pan: remove the sausages from their packaging and cook in a pan over medium heat for about 10 minutes, turning them from time to time. 5. Optional: Bake the bread for 2-3 minutes on the barbecue, in the pan or in the oven to make it slightly crispy. 6. Cut the baguettes open and stuff with the sausages. Garnish with your favourite toppings and enjoy! Suggestions for toppings: Garnish your hot-dogs with Dijon mustard and sauerkraut, and serve with a nice arugula salad with tomatoes, cucumbers, pears and parmesan shavings and a drizzle of nut oil, salt and pepper.