Mags Roche's hot dog with toppings: Today
This is a summer time classic.
Ingredients
4 good quality pork jumbo sausages
4 brioche hot dog buns
Dijon mustard or wholegrain mustard
Spicy Pepper & Onion Relish:
1 tbsp olive oil
1 large red onion, finely sliced
1 red pepper, finely diced
1 yellow pepper, finely diced
1 red chilli, finely chopped (remove seeds for milder)
1 garlic clove, minced
1 tbsp brown sugar
2 tbsp apple cider vinegar
1 tbsp tomato ketchup
½ tsp smoked paprika
Pinch chilli flakes
Salt to taste
Crispy Shallots (Cornflour Tossed)
2 large shallots, very finely sliced (thin rings)
2–3 tbsp cornflour
Neutral oil (sunflower or rapeseed) for frying
Pinch salt
Method
Make the relish:
Heat oil in a pan on medium.
Add onion and cook gently for 5–6 minutes until soft.
Add peppers, chilli and garlic. Cook another 5 minutes.
Stir in sugar, vinegar, ketchup, paprika and chilli flakes.
Simmer 8–10 minutes until sticky and jammy.
Taste — adjust salt or vinegar if needed. It should be glossy, sweet, tangy and slightly spicy.
Make the crispy shallots:
Separate shallot slices into thin strands.
Toss lightly in cornflour — shake off excess (you want a light dusting, not heavy coating).
Heat oil in a small pan to about 170–180°C (a small piece should sizzle immediately).
Fry in small batches for 1–2 minutes until golden.
Remove to kitchen paper and salt immediately.
Cook the sausages: Pan fry on medium until deeply golden and cooked through or chargrill.
Toast the buns: Lightly butter and toast cut-side down in a pan until golden.
Assemble: Spread mustard inside bun, add sausage, spoon over warm spicy relish. Finish with crispy onions if you like.
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