Sweet chilli dogs

Method 1

Ingredients

4 fat sausages

(sweet chilli if you can get them)

2 onions

red, white or one of each

4 tbsp sweet chilli sauce

2 tbsp tomato purée

4 hot dog buns

step 1

Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.

step 2

Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.

step 3

Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

Method 2

🌭 Sweet Chilli Dogs Recipe

🧂 Ingredients (serves 4):

For the Hot Dogs:

Hot dog sausages (frankfurters or bratwurst) – 4

Hot dog buns – 4

Butter – for toasting buns (optional)

For the Sweet Chilli Topping:

Sweet chilli sauce – 4–5 tbsp

Red onion (finely sliced or diced) – 1 small

Red chilli (fresh, finely chopped) – 1 (optional, for heat)

Garlic (minced) – 1 clove

Ketchup – 2 tbsp

Soy sauce – 1 tsp (adds depth)

Lime juice – 1 tsp (to balance the sweetness)

Coriander (fresh, chopped) – 1 tbsp (optional garnish)

Optional Toppings:

Grated cheese – cheddar or mozzarella

Fried onions or crispy shallots

Jalapeños

Pickled cucumber or gherkins

🧑‍🍳 Instructions:

1. Cook the Sausages:

Grill, pan-fry, or boil the sausages according to the type you're using.

Toast the buns in a pan with a little butter, if desired.

2. Make the Sweet Chilli Topping:

In a small pan over medium heat, sauté the red onion and garlic in a splash of oil until soft.

Add sweet chilli sauce, ketchup, soy sauce, lime juice, and fresh chilli (if using).

Simmer for 2–3 minutes until slightly thickened and sticky.

Taste and adjust heat or sweetness if needed.

3. Assemble the Dogs:

Place the hot sausages in toasted buns.

Spoon over the sweet chilli mixture.

Top with cheese, fried onions, or herbs if you like.

4. Serve:

With fries, slaw, or a crisp side salad.

🔥 Pro Tips:

For extra melty cheese, pop assembled dogs under a grill for 2–3 mins.

Want it spicier? Add sriracha or hot sauce to the chilli mix.

Want it sweeter? Add a drizzle of honey or use a sweet BBQ-style chilli sauce.

Comments

Pork and kimchi stew

Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...

Baked ham hock pots

Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...

Chef Savvy

Search This Blog