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Hot Dog Varieties

Thu, 15 July 2021

Hot Dog Varieties

Randy Lewis shares the recipe for Three Different Types of Hot Dogs.

Indian Style Hot Dog 

Hot dog using a home-made lamb sausage for your filling and Naan Bread for your bun. You can usually buy fresh lamb kebabs from your butcher or you can make your own.  

Coriander & Cucumber Raita 

  • 500 GRAMS OF GREEK YOGHURT 
  • 1 BUNCH OF FRESH CORIANDER, FINELY CHOPPED 
  • SALT AND PEPPER 
  • ½ CUCUMBER – DE SEEDED AND THINLY SLICED 
  • ½ TSP OF CUMIN 
  • ½ TSP CORIANDER 
  • 1 TSP OF PAPRIKA 
  • SQUEEZE OF LEMON 

Method:
Mix ingredients together and set aside to infuse. 


Home-made Lamb Sausage 

  • 1 kg OF LAMB MINCE 
  • 5 TSP OF CUMIN POWDER 
  • 5 TSP OF CORRIANDER 
  • 6 TSB OF GARLIC POWDER 
  • ½ FRESH CHILLI 
  • 3 TSP SMOKED PAPRIKA  
  • 5 TSP OF GARAM MASALA POWDER 
  • ¼ OF A SQUEEZED LEMON 
  • SALT AND PEPPER  

To garnish:

  • CHERRY TOMATOES 
  • SLICED RED ONION  

Method:
Marinade lamb meat in all ingredients and let sit for 1hour. Then roll marinaded lamb into sausage shape rolls and place on preheated BBQ.  Cook until firm and brown on all sides.   

Place naan bread on BBQ to heat through. Then fill naan with raita and place lamb sausage on top and garnish with red onion and cherry tomatoes.


Korean Style Hot Dog
   

Here I am using a typical frankfurter sausage on the BBQ and topping with my spicy Kimchi. 

Randaddys Kimchi 

  • ¼ OF A WHOLE CABBAGE FINELY SLICED  
  • 100G OF JALEPENO, 50 ML OF JAPEPENO JUICE (jar) 
  • 50G OF FRESH CORIANDER 
  • 1TBS OF MAYONNAISE 
  • 1 TSB OF BROWN SUGAR 
  • ½ RED PEPPER, THINLY SLICED 
  • 4 TBSP OF SIRACHI 
  • 1 TSP APPLE CIDER VINEGAR 
Method:
Mix all ingredients and allow to ferment overnight in fridge. BBQ frankfurter and place in soft hot dog roll and top with Kimchi. 
 

Irish Style Hot Dog 
 

Quality Irish Pork Sausage with Black Pudding Mayonnaise topped with Sauteed Onion and Smoked Applewood Cheese 

Black Pudding Mayo 

  • 150 GRAMS OF BLACK PUDDING, DICED 
  • ½ MEDIUM WHITE ONION  
  • 2 GARLIC CLOVES, MINCED 
  • SALT PEPPER TO TASTE 
  • 1 TSP OF WHOLEGRAIN MUSTARD 
  • 4/5 TBSP OF MAYONAISE 
  • 2 TBSP OF WORSHESTER SAUCE 

To garnish: 

  • SMOKED APPLEWOOD CHEESE
Method:
Sautee onion, garlic and black pudding in a pan with a splash of vegetable oil for 3 minutes or until onion is soft.  Set aside and cool.   Once cooked mix ingredients in with good quality mayonnaise and chill in fridge. 

Place pork sausage on preheated BBQ. Sautee onions alongside sausage.   

Remove chilled from fridge and heat black pudding mayonnaise in a small pan on top of bbq. 

Spread warm mayonnaise dressing on hot dog bun and place sausage in middle. Top hot dog with cheese and cover with warm sauteed onion.

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