TWO WAYS

two ways hot dogs

Two members of our cookery team bring you different versions of this staple

recipes BARNEY DESMAZERY and CASSIE BEST photograph TOM REGESTER

The classic hot dog gets a plant-based makeover with a vegan sausage and pineapple salsa. But, this zingy topping tastes just as good on standard hot dogs, too.

For an extra touch, add a spoonful of sauerkraut to your hot dog. It’s tangy and a bit sour, which helps keep the taste of the other toppings (and the salty, fatty hot dog) in check.

Tropical vegan hot dogs

SERVES 4 PREP 15 mins COOK 30 mins EASY V

4 vegan frankfurters 4 hot dog buns, split (ensure vegan, if needed) sriracha, to serve For the salsa 2 slices prepared pineapple or 200g fresh pineapple chunks 1 small red onion, trimmed and halved 1 green chilli ½ lime, juiced small handful of coriander leaves

1 Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium, or heat a griddle pan over a medium-high heat. To prepare the salsa, cook the pineapple, onion halves and the chilli for 5-10 mins, turning, until charred. Remove everything to a board and leave to cool, then chop the pineapple and veg (you can roughly or finely chop, depending on your preference). Tip into a bowl, season with salt, then stir in the lime juice and coriander. Set aside. 2 Grill or griddle the frankfurters for 10-15 mins, turning until there are char marks on all sides and they begin to blister and sizzle. If you have space on the grill or in the griddle pan, toast the cut side of the buns at the same time. If not, do this after the frankfurters are cooked, but watch the buns carefully as they will be toasted in less than a minute. 3 Serve the pineapple salsa in a bowl alongside the frankfurters, buns and sriracha and let everyone build their own dogs. Alternatively, stuff the buns with the frankfurters, spoon over the salsa and drizzle with the sriracha.

GOOD TO KNOW vegan • low fat • low cal PER SERVING 231 kcals • fat 5g • saturates 2g • carbs 36g • sugars 9g • fibre 4g • protein 9g • salt 1.3g

barney

Once I’ve lit my barbecue for the first time, I look for ways to get the most out of it and impart smoky flavour on anything I can. So, forget how you might feel about pineapple on pizza – when it’s caramelised over coals and turned into the sharp, sweet, smoky salsa that I pile onto my hot dogs, you’ll see that this tropical fruit isn’t just for dessert. The hot dogs are plant-based, too, so as well as being vibrant and delicious, this recipe is for everyone to enjoy. Barney Desmazery, skills & shows editor

NYC-style hot dogs with street-cart onions

MAKES 4 PREP 10 mins COOK 20 mins EASY

4 large frankfurters 4 hot dog buns, split sauerkraut, to serve For the caramelised onions 1 tbsp vegetable oil 2 large onions, halved and sliced ¼ tsp ground cinnamon large pinch of chilli powder 2 tbsp honey 2 tsp American-style mustard, plus extra to serve 2 tsp ketchup, plus extra to serve 2 tsp tomato purée 2 tsp white wine vinegar 1 tsp Worcestershire sauce

1 First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots. 2 Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you’re serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed. 3 Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.

GOOD TO KNOW 1 of 5-a-day PER SERVING 402 kcals • fat 20g • saturates 6g • carbs 39g • sugars 20g • fibre 4g • protein 14g • salt 2.1g

cassie

When it comes to hot dogs, I keep things simple. For the ‘dog’ itself, it has to be a frankfurter. You can cook them in lots of different ways, but I like warming them gently in a pan of simmering water to keep them juicy and prevent the skins from splitting. Toppings-wise, caramelised onions, ketchup and American mustard are a must for me. When a friend made me her New York-style hot dogs with street-cart onions, it was love at first bite. The onions are the star, cooked with honey, hot mustard and warming cinnamon and chilli. Sauerkraut is optional, but I think, essential to balance the fatty sausages and sweet, spicy sauce. Cassie Best, food director