Backyard hotdog
This brilliant hot dog recipe from Michelin-starred chef James Knappett brings together coleslaw, bacon and barbecue sauce, to create a truly irresistible hot dog.
Ingredients
Metric
Imperial
Barbecue sauce
- 3 tbsp of French's classic mustard
- 1 tbsp of caster sugar
- 1 tbsp of brown sugar
- 1 tsp apple cider vinegar
- 1 tbsp of water
- 1 tsp chilli powder
- 1 tsp cayenne pepper
- 1/4 tsp soy sauce
- 1g of butter, cold
Coleslaw
- 500g of white cabbage
- 50g of carrots
- 3/4 cup of mayonnaise
- 1/2 cup of cane sugar
- 1/3 cup of buttermilk
- 1 tbsp of lemon juice
- 3 tbsp of white wine vinegar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Hot dogs
- 4 hot dog sausages
- 8 rashers of streaky bacon
- 4 hot dog buns
Method
Mix all the ingredients for the barbecue sauce in a pan, except the butter and soy sauce (these two will be added close to end of the cooking time)
- 3 tbsp of French's classic mustard
- 1 tbsp of caster sugar
- 1 tbsp of brown sugar
- 1 tsp apple cider vinegar
- 1 tbsp of water
- 1 tsp chilli powder
- 1 tsp cayenne pepper
Bring the liquid to a gentle simmer and cook for 1 hour until the sauce is thick and has a dark golden colour. Make sure to whisk constantly whilst simmering to make sure it doesn’t stick to the bottom of the pan
Then, let the sauce cool down (keep refrigerated for up to 5 days)
Grate the cabbage and carrots and keep refrigerated
- 500g of white cabbage
- 50g of carrots
Make the coleslaw dressing by mixing all the rest of the ingredients listed. Mix well with a whisk until you get a smooth sauce (not grainy, if it does look grainy keep on mixing)
- 3/4 cup of mayonnaise
- 1/2 cup of cane sugar
- 1/3 cup of buttermilk
- 1 tbsp of lemon juice
- 3 tbsp of white wine vinegar
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Just before serving, dress the vegetables with the sauce
Cook your hot dogs in a sauté pan with a bit of vegetable oil until heated through
Mince bacon when raw, and then fry until crispy
Put some barbecue sauce in a roll, then the hotdog, then more barbecue sauce. Add your coleslaw and sprinkle the crispy bacon
- 4 hot dog buns
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