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Heston's Hot dog with crispy onions
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4 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp wholegrain mustard
1 tbsp clear honey
4 tsp chopped fresh dill
Groundnut or grapeseed oil for frying
2 large shallots, thinly sliced in rings
4 hot dog buns (white finger rolls)
Mix the mayonnaise, mustards, honey and dill together until well combined.
Indoors, heat the oil in a deep fat fryer to 180ºC and add the shallot rings. Fry until golden brown then, using a slotted spoon remove the rings and place on a tray lined with kitchen paper. Sprinkle with salt and keep warm.
In the meantime, barbecue the sausages until cooked through.
Slice open the hot dog buns and place a cooked sausage inside, spread some of the sauce on top and sprinkle with crispy shallots.
Bitburger’s winning combination of crisp, citrus freshness with the bitter, savoury, hoppy tang is not only palate-cleansing, but balances rich, spicy chicken marinades such as Heston’s Coronation chicken. Bitburger
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
This recipe was first published in August 2011.