Epic Summer Hot Dogs
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Epic Summer Hot Dogs
Prep Time15 Minutes
Servings8
Cook Time30 Minutes
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 Dunnes Stores Jalapeños
½ small red onion, finely chopped
1 green chilli, finely chopped
Handful of coriander, finely chopped
1 lime, juice
Directions
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
- Tightly wrap each jumbo sausage with a strip of bacon until most of the hot dog is covered, then seal with a cocktail stick.
- In a pan, add 1 tablespoon of olive oil and fry off the bacon wrapped jumbo sausages for 10-15 minutes.
- 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.
- 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.
- Toast up the buns on a griddle pan and you are ready to assemble your hot dog.
- 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.
15 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Dunnes Stores Unsmoked Irish Streaky Rashers 350g
€2.49€7.11/kg
Dunnes Stores 6 Hot Dog Rolls 420g
€0.99€2.36/kg
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Dunnes Stores My Family Favourites Onions 1kg
€1.19€1.19/kg
Dunnes Stores Red Pepper
€0.95
Dunnes Stores Green Pepper
€0.95
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Dunnes Stores My Family Favourites Reduced Sugar and Salt Ketchup 705g
€0.89€1.26/kg
Dunnes Stores American Style Mustard with Honey 145g
€1.00€6.90/kg
Dunnes Stores My Family Favourites Mayonnaise 450ml
€1.19€2.64/l
Dunnes Stores Jalapeño Slices 225g
€1.79€7.96/kg
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Loose Lime
€0.49
Recipe
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
- Tightly wrap each jumbo sausage with a strip of bacon until most of the hot dog is covered, then seal with a cocktail stick.
- In a pan, add 1 tablespoon of olive oil and fry off the bacon wrapped jumbo sausages for 10-15 minutes.
- 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.
- 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.
- Toast up the buns on a griddle pan and you are ready to assemble your hot dog.
- 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.