Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

International Hot Dogs

International Hot Dogs

International Hot Dogs

International Hot Dogs. There’s more than one way to bag a snag. Try dressing up your favourite sausages with these clever accompaniments to turn them into terrific lunch box solutions.  

International Hot Dogs


Reuben Hot Dog

Makes 6

Heat a medium frying pan over a medium heat. Pour in 1 tbsp olive oil to pan then cook 6 thick German bratwurst sausages for 6-8 minutes or until golden brown and cooked through.

Place onto 6 split hot dog buns, top with ½ cup white cabbage sauerkraut and ½ cup red sauerkraut. To serve, add Swiss cheese slices, a dollop of creamy horseradish, and whole and chopped cornichons.


Polenta Hot Dog with Carrot ‘Bacon’ and Soy Mayo (Vegan)

Makes 6

To make polenta hot dogs, bring 2½ cups vegetable stock to the boil. Add 1 cup instant polenta, 1 tbsp nutritional yeast (optional), and mix well. Add 1 tbsp chopped chives (or any favourite herb) and season to taste. Pour into a greased and lined 20cm square tin. Set aside to cool then slice into 8 thick, even slices.

Preheat oven to 200°C fan-forced. Using a mandolin, slice 1 large carrot into thin slices. In a medium bowl, combine 1 tbsp tahini, 1 tbsp olive oil, 1 tbsp maple syrup and 1½ tsp tamari. Toss through carrot to coat.

Grease and line 2 baking trays. Place polenta hot dogs in a single layer on 1. Spray with oil. On remaining tray place carrot slices in a single layer. Place both trays in oven. Cook carrots for 15-20 minutes, polenta chips for 25-30 minutes, or until golden brown, tossing halfway through cooking.

Split 6 hot dog buns then place 1-2 baby cos lettuce leaves on base. Top with polenta hot dogs and carrot. Combine ⅓ cup soy mayonnaise and 1 tsp chopped truffle (optional), then dollop on top. Serve.


Chilli Beef Hot Dog

Makes 6

In a medium frying pan, heat 2 tbsp olive oil over a medium heat. Add 1 chopped onion, 2 cloves chopped garlic, and cook for 2-3 minutes to soften. Add 500g beef mince, breaking up clumps with a wooden spoon, and cook for 4-5 minutes or until browned. Add 2 tsp Mexican chilli powder (or to taste), 1 tsp ground cumin, 1 tsp ground coriander, 400g crushed tomatoes, 400g drained and rinsed Four Bean Mix or red kidney beans, and 2 tbsp tomato paste. Simmer for 15-20 minutes or until mixture is thick.

Split 6 hot dog buns. Top each with chilli beef. Divide between buns: 6 heated frankfurts and ½ cup grated cheddar cheese. To serve, drizzle with tomato sauce and American mustard.


Spanish Hot Dog

Makes 6

Using a sharp paring knife, lightly score 6 chorizo sausages on both sides. Heat a chargrill pan over a medium heat then cook chorizo for 6-8 minutes or until golden and slightly charred. At the same time, chargrill 1 corn cob for same amount of time, turning regularly. Remove kernels from corn.

Split 6 hot dog buns. Place chorizo in each bun. Divide between buns: 60g baby rocket, 1 small diced red onion and 1 cup finely grated Spanish cheese (we used Manchego). Serve drizzled with chipotle mayonnaise.


Bacon and Pineapple Hot Dog

Makes 6

In a medium bowl combine ½ cup white vinegar and 2 tbsp caster sugar. Stir to dissolve, then add 1 large red onion, thinly sliced into rings. Set aside for 15-20 minutes to marinate, then drain.

Meanwhile, remove skin and core from ½ pineapple, and slice. Heat a chargrill pan over a medium heat, and cook pineapple slices for 1-2 minutes each side or until golden. Wrap 6 pieces of streaky bacon around 6 thick beef sausages and cook on chargrill for 6-8 minutes or until golden and cooked through. At the same time, cook another 6 pieces streaky bacon on the side for 3-4 minutes or until crisp, and 1 large sliced green capsicum.

Split 6 hot dog buns. To serve, place sausage and pineapple in bun. Top with capsicum, extra bacon, a drizzle of smoky barbecue sauce and pickled red onion.



Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney