Dusk Masthead

Hot Dogs: Four ways

Belinda Neame

Franks get fancy as we reinvent the classic hot dog, four ways. 

Tahini Dog

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INGREDIENTS

  • 4 CHICKEN SAUSAGES
  • 1⁄2 CUP COLESLAW – MIX OF RED AND WHITE CABBAGE AND CARROT
  • 3 TABLESPOONS RED WINE VINEGAR
  • 2 TABLESPOONS PLAIN YOGHURT
  • 2 TABLESPOONS TAHINI
  • 2 SPRING ONIONS, SLICED
  • SALT & PEPPER TO TASTE
  • 4 HOT DOG ROLLS*

METHOD

Cook the sausages according to the package directions. Mix together the coleslaw, vinegar, salt and pepper.

In a separate bowl mix together the yoghurt, tahini and two tablespoons of water.

Place the cooked sausages in each bun and top with coleslaw and yoghurt mix. Finish off with a sprinkle of spring onion and serve.

* We use Saigon rolls for the crunchy outside and soft middle.

Báhn Mì Dog

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INGREDIENTS

  • 4 PORK SAUSAGES
  • 1⁄4 CUP MAYONNAISE
  • 1 TABLESPOON TABASCO SAUCE
  • 1⁄4 CUCUMBER, THINLY SLICED
  • 1 LARGE CARROT, GRATED
  • 1⁄4 CUP MINT LEAVES
  • 2 SMALL RED CHILLIES, THINLY SLICED
  • 4 HOT DOG ROLLS*

METHOD

Cook the sausages according to the package directions. Place the mayonnaise and Tabasco in a small bowl and mix. Taste, and add more Tabasco if needed.

Place the cooked sausages in each bun and top with mayonnaise mix, carrot, cucumber and mint. Finish with chilli for extra bite!

Salsa Dog

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INGREDIENTS

  • 4 X BEEF SAUSAGES
  • 1⁄2 CUP OF SALSA MIX – TOMATO, CORN, RED ONION AND CORIANDER
  • 1/3 CUP GRATED TASTY CHEESE
  • 1⁄4 CUP CHIPOTLE MAYONNAISE
  • SALT AND PEPPER TO TASTE
  • 4 HOT DOG ROLLS*

METHOD

Cook the sausages according to the package directions. Place the cooked chorizo in each bun and top with salsa, cheese and mayonnaise. Finish with an extra topping of coriander and salt and pepper.

Pork Dog with Chorizo and Apple

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INGREDIENTS

  • 4 PORK SAUSAGES
  • 2 TSP OLIVE OIL
  • 1 CHORIZO, FINELY CHOPPED
  • 1 LARGE RED ONION, HALVED, THINLY SLICED
  • 1 LONG FRESH RED CHILLI, THINLY SLICED
  • 1 GRANNY SMITH APPLE, PEELED, CUT INTO 1CM PIECES
  • 2 1/2 TSP BROWN SUGAR
  • 250ML (1 CUP) APPLE CIDER
  • BABY ROCKET, TO SERVE
  • AMERICAN MUSTARD, TO SERVE
  • 4 HOT DOG ROLLS*

METHOD

Cook the sausages according to the package directions.

To make the relish, heat oil over medium-low heat in a fry pan. Add the chorizo, stirring, for four minutes or until golden.

Transfer to a plate with paper towel to drain.

Cook the onion and chilli over low heat, stirring, for five minutes or until soft. Add the apple and cook for five minutes or until soft. Stir in the sugar and cook until caramelised.

Add the cider. Return the chorizo to the pan. Simmer, stirring occasionally, for 15 minutes or until liquid is evaporated. Season with pepper.

Place the cooked sausages in each bun and top with relish and finish with rocket and a drizzle of mustard.

STYLING BELINDA NEAME

PHOTOGRAPHY TIM BEAN

This article originally appeared in Magazine: Disruption for Spring 2017, available for free while stocks last. Find out more about Magazine here

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Belinda Neame

Belinda is HerCanberra’s Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her ‘spare time’, Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim.

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