|6 pieces piece||Pork Sausages Pork Sausage|
|6 pieces piece||Hot Dog Buns Hot Dog Bun|
Honey mustard mayo, onions and crispy bacon
|2 tsp tsp||Honey Honey|
|2 tsp tsp||Wholegrain Mustard Wholegrain Mustard|
|1 tbsp tbsp||Mayonnaise Mayonnaise|
|25 g g||Butter Butter|
|0 pieces piece||Onions Onion|
|4 slices slice||Bacon Bacon|
Hot mustard, ketchup and gherkins
|2 tbsp tbsp||Tomato Ketchup Tomato Ketchup|
|2 tbsp tbsp||Mustard Mustard|
Cheese, mustard and pickled red onions
|0||Red Onions Red Onion|
|50 ml ml||White Wine Vinegar White Wine Vinegar|
|25 g g||Sugar Sugar|
|4 pieces piece||Cheddar Cheddar|
Hot Dog 3 Ways
Cooks notes: you can choose all three toppings or one type. Each topping quantity isenough for two hot dogs
Equipment: barbeque(bbq) or griddle pan
Halve the buns lengthways and toast in the oven. If you are adding cheese pop iton before toasting the buns.
These could also be toasted on a barbeque. Cook our Deluxe premium Irish jumbo pork sausagesfor 5-6 minutes until charred.
1. Honey mustard mayo, onions and crispy bacon
Mix the honey, dijon and mayonnaise together in a small bowl. Heat a small panover a low to medium heat and add the butter. When melted and bubbling addthe onion, sauté for 4-5 minutes until softened and golden. Remove and set aside.
Add the bacon to the pan and fry until crisp, this will take 4-5 minutes, turninghalfway through.
2. Hot mustard, ketchup and gherkins
Spread mustard and ketchup to either side of each the bun. After the sausage has been cooked and added, top with gherkins.
3. Cheese, mustard and pickled red onions
Mix the onion, vinegar and sugar together in a small bow. Allow to sitovernight or for at least 3 hours until the red onions turn a bright pinkcolour.
Cut the hot dog bun in half lengthways, but not all the way through andarrange the cheese on one half. Place in the oven for 2 minutes until thecheese has melted. Top with the cooked sausage, spread dijon on the otherhalf of the bun and top with the pickled red onions