Hoggy Dog Three Ways

Wine match:

Andrew Peace Masterpeace Shiraz 2024 (75cl – abv 13%), a smooth and full-bodied red wine with black fruit flavours and a hint of cherry.

Core Ingredients (Shared Across All Versions):

• 12 hot dog buns
• 12 sausages or hot dogs

The Basic But Better

Toppings (for 4 dogs):

• 2 medium onions, caramelised
• Smoky ketchup (2 tbsp per dog)
• American mustard
• Gherkin slices (1 large gherkin or 6–8 slices per dog)

Method:

1. Caramelise onions: Slice onions, cook in a little oil on medium-low heat for 15–20 minutes until golden. Add a splash of balsamic or BBQ sauce for extra richness.
2. Grill sausages until browned and cooked through.
3. Toast buns lightly on the BBQ or in a pan.
4. Build: sausage + caramelised onions + smoky ketchup + mustard + gherkin slices.

Tex-Mex Dog

Toppings (for 4 dogs):

• 100g guacamole (shop-bought or homemade with 2 avocados)
• Grated cheddar (50g)
• Jalapeños (from jar, 4–5 slices per dog)
• Tortilla chips (crushed, 1 small handful per dog)
• Salsa

Method:

1. Grill sausages and toast buns as above.
2. Warm guac and salsa slightly if serving warm.
3. Build: sausage + guac + grated cheese + salsa + jalapeños + crushed chips.

Sweet Heat Dog

Toppings (for 4 dogs):

• 4 rashers streaky bacon, glazed with maple syrup
• Sweet chilli mayo (mix 2 tbsp mayo with 1 tbsp sweet chilli sauce)
• Crispy onions (store-bought or homemade)
• Honey mustard drizzle (mix 1 tbsp each honey and mustard)

Method:

1. Cook bacon until crisp, brushing with maple syrup in the last few mins.
2. Mix sauces ahead of time.
3. Grill sausages, toast buns, then build: sausage + sweet chilli mayo + bacon + crispy onions + honey mustard.