Ingredients
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!