Epic Summer Hot Dogs

INGREDIENTS

• 8 Dunnes Stores Jumbo Pork Sausages
• 8 bacon slices
• 8 hot dog buns
• 2 tbsp olive oil, plus more for drizzling
• 1 small yellow onion, thinly sliced
• ½ small red bell pepper, thinly sliced
• ½ small green bell pepper, thinly sliced
• Sea salt
• Ground black pepper
• Tomato ketchup, to serve
• Yellow mustard, to serve
• Mayonnaise, to serve
• 1 jar of Dunnes Stores jalapeños

For the salsa:

• ½ small red onion, finely chopped
• 1 green chilli, finely chopped
• Handful of coriander, finely chopped
• 1 lime, juice

METHOD

1. Tightly wrap each jumbo sausage with a strip of bacon until most of the hot dog is covered, then seal with a cocktail stick.
2. In a pan, add 1 tablespoon of olive oil and fry off the bacon wrapped jumbo sausages for 10-15 minutes.
3. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. When the onions are caramelised and peppers are soft, remove from the heat.
4. Meanwhile, combine all of the salsa ingredients together in a small bowl and season to taste with sea salt and freshly ground black pepper and set aside.
5. Toast up the buns on a griddle pan and you are ready to assemble your hot dog.
6. Top the toasted bun with the caramelised onions and peppers, bacon wrapped sausage, salsa and serve with some mustard, ketchup and jalapeños for a kick.