So this hot dog recipe was one of the items I made for my firework party buffet. Although the event has now passed I still wanted to share the recipe with you because these dogs are SERIOUSLY good. They might even be the best hot dogs I have ever eaten and I am abit of a hot dog fan so that is no easy feat.
Of course, you don’t have to make them just for firework night you could make them at any time of year. They would work at Christmas as they look like pigs in blankets, they would also make great kids party foods. Whatever excuse you find to make these hot dogs just make sure you do make them. I promise you, you won’t regret it!
I N G R E D I E N T S
For the Ketchup
6 tbsp American Mustard
12 tbsp Honey
4 tbsp Cider Vinegar
6 tbsp Tomato Ketchup
2 tsp Turmeric
For the Hot dogs
8 Pork Sausages
8 Rashers of smoked streaky bacon
8 tbsp Oil
4tbsp Plain flour
4 Onions, thinly sliced
8 Seeded Hot dog rolls
I N S T R U C T I O N S
- Preheat your oven to 200C/400F/Gas 6 and line a baking tray with greaseproof paper.
- To make the ketchup mix all the ingredients together. Set two thirds of it aside to use for topping. Brush the remaining mixture over the sausages and wrap each one in bacon, securing with a cocktail stick. Place on a lined tray and brush with the mixture again.
- Cook the sausages in the oven for 25 minutes, until golden brown. Meanwhile, heat the oil in a deep frying pan. Season the flour, then dip the onion slices in it to coat.
- Gently put one onion ring in the oil – if it floats to the top, bubbles and cooks within 15 seconds, the oil is ready. Cook the onions in batches until golden, then drain on kitchen roll.
- Split the remaining rolls and spread with the remaining ketchup, then top with the sausages and onions.