HOT DOG FEAST
When i talk about “hot dogs” i am not talking about the fried version stuck on a stick. I am talking about the ones sandwiched between a soft bun and covered with outrageously delicious (messy) toppings.
When it comes to the toppings you really can go crazy over this. For me i have to have good sticky onions, American style mustard, pickles of some sort and cheese works well. But as i said go crazy!
Serves 4
Ingredients
8 frankfurters
8 hotdog buns
4 medium onions, sliced thinly
1 Tbsp oil
4 rashers bacon, cooked to crispy
Grated cheese
American mustard
Chili sauce (optional)
Gherkins, sliced
1 red onion, sliced thinly
½ tsp salt and ½ tsp sugar
1 tsp vinegar
Method
Begin by melting down your onions. Add the oil to a small saucepan or fry pan and gently cook the onions, stirring every now and then until the onions become golden brown and sticky (20 minutes). Remove from the heat.
Get a suitable sized saucepan to cook the frankfurters and add enough water so that it will cover the frankfurters comfortably.
Cook the bacon to crispy. Set aside
To pickle the red onion, add the sliced red onion to a small non-reactive bowl, add the salt, sugar and vinegar, stir to combine and let sit for 10 minutes or so.
Have all your preparation done so you can easily assemble the dogs.
These are two of my favourite of toppings
Melted cheese, sticky onions, gherkins, mustard and chilli sauce
American mustard, crispy bacon, gherkins, pickled red onions
To assemble the dogs
Cut the buns lengthways along the top of the bun until ⅔ deep.
Place the frankfurters into the hot water and simmer for 5-8 minutes to warm through.
Using half of the buns, to create the first option 1 - sprinkle over enough grated cheese to coat the inside of the buns. Place under the grill until the cheese melts.
Add the frankfurter, cover with the sticky onions, squeeze over the mustard and chilli sauce and enjoy.
To create option 2 - spread mustard over the inside of the buns, add the frankfurter, crispy bacon, gherkin slices. Sprinkle over a little grated cheese and grill until the cheese melts.
Serve with the pickled red onions and get stuck-in.
