This is not really a recipe. I wouldn't be so silly to try and chef-up a hot dog!. It's more a discussion of the various types of hot dogs and just a few combinations I like.


General Tips

  • Always cook sausages slowly. This ensures you get no splits or explosions. I add a little oil also to stop them from scorching. Do not overcook, or the texture will be dry and rough. I pan fry mine slowly, then finish under a grill or in a moderate oven. I often cook mine the day before, cool, chill and reheat when needed.

Hot Dog

  • Warm the hot dog to the instructions, then place it into a hot dog roll. Top with ketchup, yellow mustard and or pickled jalapenos.

Meguez Hot Dog

  • Cook the sausages as per the instructions above. Make the salad/slaw and the harissa mayo, fill a pitta, add the sausage, and top with the mayo.

British Hot Dog

  • Cook the Cumberland ring as per instructions above.Cook the onions. Add the ring to the bap/barm or muffin. Top with the onions and English mustard.
Add ingredients from Vickery TV straight to your favourite online supermarket
Course Main Course, Nibbles
Cuisine American, British, ITV This Morning
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