Tom Kerridge’s Barbecued Hotdog

preparation 10 minutes
cook time 15 minutes
Serves 4

Tom Kerridge is a two Michelin starred chef who opened gastropub Hand & Flowers in 2005, The Coach in 2017 and the Bull & Bear in 2019. He's well known for his television appearances and for his delicious, homecooked recipes. This hotdog recipe is from his latest cook book, Outdoor Cooking, which is crammed full of bbq recipes for you to enjoy at home. It really elevates the classic hotdog with the yummy addition of barbecue burnt onions and bacon!

Recipes taken from Tom Kerridge’s Outdoor Cooking (Bloomsbury Absolute, £22 Hardback) Photography © Cristian Barnett

Ingredients Method

For the barbecue burnt onions
3 large onions, finely sliced
3 tbsp vegetable oil
For the pigs in blankets
4 jumbo sausages
2 heaped tsp mild curry powder
12 rashers of streaky bacon
For the german mustard mayo
100g thick mayonnaise
40g German mustard
3 tsp finely chopped shallot
10 cornichons, finely sliced
2 tbsp dill, finely chopped
Salt and freshly ground black pepper
To assemble
4 long hot dog rolls
8 large slices of dill pickle
8 thick slices of smoked Bavarian cheese
A bunch of spring onions, green part only, finely sliced

To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.

Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using 3 rashers per sausage, and secure the bacon with a couple of cocktail sticks.

Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.

Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.

To build the hot dogs, cut the rolls through the middle and spoon in plenty of caramelised onions. Add the bacon-wrapped sausages and top with the pickle slices and cheese. Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted.

Transfer the hot dogs to plates and spoon on the German mayo. Scatter over the spring onions for freshness and serve.

Ingredients