Chilli dog

Name: Chilli dog
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 400 g pack No.1 British Free Range 6 Pork Sausages; 1 tbsp red jalapeño peppers, drained; 1 large tomato; 6 hot dog buns; 1 small onion, finely chopped; 4 tsp French’s Classic Yellow Mustard

The only thing better than a hot dog is a hot dog loaded with chilli. Chef Owen Barratt's piles sausages into soft buns and smothers them in his signature rich, smoky chilli. His secret? "Don't use tinned tomatoes (the red in chilli is the chilli itseld) and put in lots of herbs." Sizzle up more hot dog recipes. Follow Owen on Instagram.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseMain meal
Prepare10 mins
Cook1 hr 10 mins
Total time1 hr 20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack No.1 British Free Range 6 Pork Sausages
1 tbsp red jalapeño peppers, drained
1 large tomato
6 hot dog buns
1 small onion, finely chopped
4 tsp French’s Classic Yellow Mustard

For the chilli

1 tbsp olive oil
500g pack British beef mince 12% fat
1 onion, roughly chopped
2 tbsp chipotle chilli paste
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp ground cumin
1 tsp caster sugar
25g pack coriander, roughly chopped
25g pack mint, leaves roughly chopped
450ml fresh beef stock

To make the chilli, heat the oil in a frying pan over a high heat and fry the mince until dark brown and starting to go crispy, breaking it up with a spatula. Add the onion, chipotle paste, Worcestershire sauce, spices, sugar, coriander and most of the mint leaves (yes, we’re adding them now). Cover with stock and gently simmer for at least an hour until reduced. This works well in a slow cooker.
Cook the sausages according to your preferred pack instructions. To make the salsa, in a small food processor whizz the jalapeños and tomato to make a chunky mixture; season and set aside.
Split open the hot dog buns from the top halfway down and add the sausages, followed by a spoonful of hot chilli, the salsa, chopped onion, a drizzle of French’s and the remaining mint leaves.

Typical values per serving when made using specific products in recipe