These recipes use the Helen Browning’s Hot Dogs . To cook the hot dogs simply simmer in very hot water or grill/ fry for five minutes until piping hot. Grill using a pre-heated medium grill or fry with 10ml oil, turning once. These recipes were adapted from BBC Good Food perfect to add something extra to your BBQ.

Honey- Mustard Hot Dogs

Ingredients

  • 50g emmental, grated
  • 50g cheddar, grated
  • 3 tsp wholegrain mustard
  • 1 tbsp honey

Method

Combine the emmental cheddar, mustard and honey. Split the hot dog buns, fill each with a sausage and top with the cheese mixture. Put the hot dogs onto a baking sheet and grill for 1-2 minutes or until the cheese has melted.

Sticky Cider Onion Hot Dogs

Ingredients

  • 20g butter
  • 1tbsp olive oil
  • 100ml dry cider
  • 1 tbsp dark brown soft sugar
  • 2 finely sliced onions
  • 1 tbsp cider vinegar
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard

Method

Melt the butter in a pan with the olive oil. Add the onions and a pinch of salt and fry for 25- 30 mins or until caramelised. Add the cider and simmer until reduced. Stir in the sugar and vinegar. Mix the mustard with the mayonnaise. Split the hot dog buns and fill each with a sausage. Top with the onions and the mustard-mayo.

Korean Hot Dogs

Ingredients

  • 1/2 tsp honey
  • 3 tbsp mayo
  • 1 -1 1/2 tbsp gochujang
  • splash of rice wine vinegar
  • 120g kimchi
  • 1 carrot, peeled into ribbons
  • 1 tsp sesame seeds, toasted

Method

Mix the honey, mayo, gochujang and vinegar in a bowl. Divide the kimchi between the four hotdogs. Drizzle with the spicy mayo, then top with a few carrot ribbons and some sesame seeds.

NYC- Style Hot Dogs with Street-cart Onions

Ingredients

  • 2 large onions, halved & sliced
  • 1/4 tsp ground cinnamon
  • 2 tbsp honey
  • 1 tbsp vegetable oil
  • 2 tsp Americian-style mustard, plus extra to serve
  • Large pinch of chilli powder
  • 2 tsp ketchup, plus extra to serve
  • 2 tsp tomato puree
  • 1 tsp Worcestershire sauce
  • 2 tsp cider or white wine vinegar

Method

Firstly, fry the onions over a low-medium heat until golden and charred in spots. Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato puree, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar if you like. Top the hot dogs with the onions and drizzle over some extra mustard and ketchup.

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