BBQ Hot Dog

Ingredients

4 Original Cornish Hot Dogs

4 Hotdog buns

1/4 red cabbage

1 small red onion

1 tablespoon mayonnaise

1 teaspoon dijon mustard

100g raisins

Salt and pepper

BBQ Sauce

1 small onion, finely diced

1 garlic clove, minced

1 tbsp smoked paprika

1 tsp cumin

75g dark brown sugar

200ml malt vinegar

100ml water

100ml tomato ketchup

Method

To make the BBQ sauce heat a little oil in a heavy bottomed pan and gently sweat the onions with out colouring. Add the garlic, smoked paprika and cumin and cook for another minute or two. Then turn up the heat and add the vinegar, water and sugar, bring to the boil and reduce by half. Stir in the tomato ketchup, this will thicken the sauce after a minute or two, feel free to add more if your sauce isn’t thick enough.

For the coleslaw, finely shred the cabbage and slice the onion, place in a bowl and add the mayonnaise, mustard and raisins, mix thoroughly and season with salt and pepper.

Meanwhile, cook your sausages either by shallow frying or steaming/ poaching them.

To shallow fry, bring your pan up to heat with a little olive oil, place the sausages in and keep turning for 20-25 minutes. Alternatively you can steam or poach the sausages for around 25-30 minutes before frying them off in a little oil for a couple of minutes to add a little colour.

When cooked, slice each hot dog bun across the top, place a hot dog in each followed by BBQ sauce and a spoonful of coleslaw. A BBQ Hot Dog recipe that is a great crowd pleaser!