Preparation Time: 5 mins. Cooking time: 20 mins. Serves: 4
Sometime's we need a snack that is mentally satisfying. Our recipe takes no time at all and taste so much better than one from a stand! We use Wilkinger's jarred hot dogs as they pack easy, are long lasting and nostalgic (takes me back to the 90's). The only time involved is crafting a hot onion jam which elevates the dish to new heights! A perfect little snack for the campsite!!
Ingredients
4 hot dogs
4 brioche hot dog rolls
1/2 white onion diced
1 diced jalapeño or a few slices from a jar
1 tsp apple cider vinegar
3 tsp white sugar
1/4 tsp ground clove
1 tsp/ pod of dried thyme
30g parmesan grated
Tomato ketchup
1/2 tsp of english mustard + 3 tbsp of mayo
Few leaves of fresh parsley torn (optional)
Method
Step 1: Heat a pan. Once hot add your diced onions, jalapeño, sugar, clove, thyme and vinegar. Leave them to cook on a high heat until the onion start to brown and crisp up and the sauce thickens to a jam consistency. Remove to a bowl and clean your pan. Takes about 15 minutes.
Step 2: Reheat your pan to get it hot. Slice your brioche rolls and spread a little mayo across the inside of the roll. Put them face down for 2-3 minutes allowing them to get a nice crust. Turn them over for another 30 seconds to slightly toast the top of the roll. Remove from the pan. Mix your mustard and the remaining mayo together and spread along the bottom half of the roll. Set aside.
Step 3: Cut your hot dogs down the middle so they can lie flat in the pan. Let them fry for a minute or so until they have browned slightly.
Step 4: Take your brioche roll and add the hot dogs on top of the mustard mayo, then top with the onion jam, followed by a sprinkle of parmesan, a dew squirts of ketchup and sprinkle of torn parsley leaves.
Now tuck in and enjoy your munch!