Ultimate Hot Dog
By OcadoLife
Published on 18 July 2025
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 slow – don’t be tempted to poke holes in it as we want the moisture to stay inside. Sauce wise, in my view there are three essentials: Japanese mayo – sweeter, creamier and less tart than regular. Mustard – I like English for the heat. And glorious HP sauce – fruity and tangy with bags of umami. Try this trio in place of the usual ketchup and mustard for an insanely good flavour explosion.” Don’t miss Justin’s Perfect Burger for more barbecue brilliance – search for the recipe online.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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 minutesStep 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.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.