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:
- 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.
- Grill sausages until browned and cooked through.
- Toast buns lightly on the BBQ or in a pan.
- 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:
- Grill sausages and toast buns as above.
- Warm guac and salsa slightly if serving warm.
- 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:
- Cook bacon until crisp, brushing with maple syrup in the last few mins.
- Mix sauces ahead of time.
- Grill sausages, toast buns, then build: sausage + sweet chilli mayo + bacon + crispy onions + honey mustard.