With the superbowl coming up this weekend I thought hot dogs would be the perfect recipe to feature as eating hot dogs at a sporting event strikes me as a particularly American tradition. Having said that, I watched one American football game at the Red Skins’ stadium, in the box we didn’t have one hot dog but if we were served hot dogs like these I would have been all over it. Just in case the size of these hot dogs is overwhelming choose a smaller one but after you taste it you’ll be wishing you weren’t such a woose.
The most important components to any hot dog recipe are a soft roll, a meaty sausage and the right condiments. I love caramelised onions, but to balance the sweetness I made a spicy mayo and then layered bacon along with my favourite melting cheese, Muenster, which you may remember from my winning grilled cheese sandwich. After putting all these elements together, in 20 minutes you are all set to watch the game. I hope your team wins!
Live, Love, Eat!
- two jumbo hot dog (0.1kg)
- 1/4 large red onion
- 1 tablespoon balsamic vinegar
- 1.5 tablespoons brown sugar
- 1/2 tablespoon olive oil
- handful of arugula (optional)
- 2 fresh hot dog rolls
- .5 tablespoon sour cream
- .5 tablespoon light mayonnaise
- 1 teaspoon hot sauce (scotch bonnet)
- .5 tablespoon mustard
- 2 slices of Muenster cheese
- 4 slices of bacon
- Preheat oven at 375 degrees F
- Meanwhile slice onions and fry in olive oil over medium heat for 3 minutes. Add balsamic vinegar and sugar and stir until combined and sugar has dissolved. Remove from the pan to cool.
- Put sausage in the oven for 15 minutes.
- Cook bacon in the same pan that you used for the onions.
- Once 5 minutes is remaining for the sausage put in the roll for 2 minutes to warm.
- Mix sour cream, mayo and pepper sauce and spread on one side of the roll and spread mustard on the other side.
- Add bacon, onions and cheese before placing the sausage on top.
- I serve my arugula on the side so that it doesn't wilt with the hot components in the bun.