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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.