Today I am pretending I’m American because today is National Hot Dog Day in America and hot damn, I love me a good hot dog. The soft, almost-sweet roll, a good sausage with that proper ‘snap’ and delicious condiments. What’s not to love?
To celebrate this delicious day, I made my 3 favourite hot dogs with an array of different condiments and toppings. Each one of them is delicious in their own right but I have to be honest, my ultimate hot dog involves a bit of everything. Good mayo, mustard, corn salsa and pickled jalapeños. Grief, I’m drooling already.
This is my take on a classic dog. Mustard-mayo made from my favourite mayonnaise, Hellman’s, and a good wholegrain mustard. Along with that I added sweet, fried onions and a squeeze of tomato sauce (ketchup).
Ingredients
for the caramelised onions
- 4 large onions thinly sliced
- 2 tablespoons olive oil
for the mustard-mayo
- 4-6 tablespoons good quality mayonnaise
- 2 tablespoons wholegrain mustard
- squeeze of lemon juice
to serve
- Hot dog buns halved and toasted
- Sausages of your choice
- Ketchup
Instructions
- Heat a large frying pan over medium heat then fry the onions in the oil until soft and golden brown. Season to taste and set aside.
- Combine the mayo and mustard in a small bowl and add the lemon juice. Stir well.
- Top each hot dog with a generous dollop of the mustard-mayo, a spoonful of the onions and a drizzle of ketchup.
This corn salsa. You guys, I would walk barefoot for miles to get to this salsa. I wrote all about my love of roasted corn in my Roasted sweet corn & feta quiche post so I won’t ramble on about it here again but seriously, a hot dog with some of this salsa and a drizzle of smoky sour cream drizzle? Yes please!
Ingredients
for the corn salsa
- 4 ears of corn grilled
- 1 onion finely chopped
- 1 chilli finely chopped
- small handful parsley finely chopped
- 1 tablespoon olive oil
- juice of 1/2 lemon
- salt & pepper to taste
for the sour cream drizzle
- 4 tablespoons sour cream
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- salt to taste
to serve
- Hot dog buns halved and toasted
- sausages of your choice
Instructions
- To make the corn salsa, cut the kernels off of each cob and place in a bowl.
- Add the onion, chilli and parsley then drizzle over the lemon juice and olive oil and mix well. Season to taste then set aside.
- To make the sour cream drizzle, combine all the ingredients in a small bowl and set aside.
- To serve, add a generous spoonful of the corn salsa to each hot dog and finish with a drizzle of the sour cream.
- Serve immediately.
And finally, we have a hot dog made from a whole lot of goodies you can find at any good supermarket. Of course you can make your own salsa but I have found that there are excellent salsas available at most supermarkets so why bother? Add a few pickled jalapeños and some micro herbs and you have a fantastic hot dog!
Ingredients
- Good quality store-bought salsa
- pickled jalapeños
- hot dog buns halved and toasted
- sausages of your choice
- mayonnaise optional
- microherbs
Instructions
- Spread a little mayonnaise on each hot dog bun then top with a sausage, pickled jalapeños and a generous spoonful of salsa.
- Finish with the micro herbs and serve.
This is a really great way of entertaining as well. I often do “DIY-stations” with loads of condiments/toppings which results in a really laid-back, casual gathering which is all I want my parties to be. Are there any toppings you absolutely have to have on your hot dogs? Which ones do you think I should be trying on my next one?
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