We all know that a great hot dog you’ve got to have great buns and we’ve got the killer to that. But really, the hot dogs are all about the toppings and the first thing you have to have is the mustard, chillis and smoked paprika. To start with, I’m going to do a really beautiful caramelized shallots, wit bacon to go on top. Get your pans hot, add oil to the pan then add your shallots in and let them sizzle while giving them a toss. Cook them on medium to high heat and the natural sugars in there are going to get that beautiful brown caramelized vibe going on. Turn the heat down to low then grab dark brown sugar, just a little bit not much and add on top of the cooking shallots. Cook that nice and slow and really allow it to caramelize and let them cook for about 5 to 6 minutes then take them off the heat and dry them on kitchen roll.
So, we want to get all the excess foil out so spread them out and drain them properly. Set this aside to dry out and get nice and crispy. Right, griddle pan and get it up to medium heat and then we are going to drop in the dogs in. Grab some oil and just lightly drizzle in there and then get your hot dogs and just work them a little bit. You are going to coat the hotdogs so light so they don’t stick and get them in the griddle pan. You can use whatever sausage you want, now, these are smoked sausages so you just want to put them on the low heated pan to bring them back to life. Make sure you cook them all the way through. Put your mustard in a bowl then you want one teaspoon of smoked paprika and one teaspoon of chili flakes. Add then one teaspoon of olive oil and mix them together then pt that in the fridge.
Once your hot dogs are ready, grab your buns and cut them down the middle then grab a hot dog and put in there. Remember those shallots.? Thyve dried up beautifully and you are going to grab the bacon we cooked earlier and begin to break them into the shallots. And then, let’s dress it. So, you’ve got to get your wriggle right then drizzle over with your ketchup and the hit kick-ass mustard and your amazing hot dog is ready.!
- 6 jumbo or bun length beef hot dogs
- 2 tbsp olive oil
- 2 medium onions, sliced
- 1/2 tsp ground cinnamon
- 1/2 tsp chili powder
- pinch of cayenne pepper
- 1/4 cup ketchup
- 1/2 cup water
- 1 cup sauerkraut
- spicy brown mustard, to taste
- 6 hot dog buns
- Heat oil in a medium saucepan over medium heat. Add onions and saute until soft.
- Stir in the cinnamon, chili powder, and cayenne pepper and cook for 1 minute.
- Add ketchup and water and stir until well combined. Bring to a simmer and cook until the sauce thickens about 10 to 15 minutes.
- While the onion sauce is cooking, boil hot dogs for 5-6 minutes over medium-high heat.
- Put hot dogs in buns and top with sauerkraut, onion sauce, and spicy brown mustard.