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Ultimate Hot Dog

By OcadoLife
Chef Justin Tsang’s Ultimate Hot Dog with have your friends queuing up at the barbie! “This is a dog with a difference, from its glossy bun to the crispy seaweed topping. Choose a nice chubby sausage and cook it low and…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 4 free-range pork sausages
  • 4 brioche hot dog buns
  • 1 knob unsalted butter, melted
  • 4 large leaves iceberg lettuce (the frilly outer leaves are best)
  • 4 drizzles English mustard
  • 4 drizzles Japanese mayonnaise
  • 4 drizzles HP Sauce
  • 1 nori sheet, shredded

Method

4 steps

  1. Step 1

    Prepare the barbecue for direct cooking with the lit charcoal spread out evenly under the grill – you want a medium heat for cooking the sausages.

  2. Step 2

    Put the sausages on the grill and cook for 8-10 mins, turning now and then. To stop the outsides drying and wrinkling, fill a spray-mister bottle with cold water and spritz every few minutes

  3. Step 3

    Just before the sausages are ready, brush the melted butter all over the buns, including the cut sides and toast on a coolish spot on the barbecue for 10 secs each side.

  4. Step 4

    To assemble the hot dogs, nestle a large frilly leaf of iceberg lettuce inside each bun and add the sausages. Drizzle over the mustard, mayo and brown sauce, then scatter with the shredded nori and get stuck in.