3 inventive ways to transform boring hotdogs

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3 inventive ways to transform boring hotdogs

Clement Pedro maintains that hotdogs are a thing to be enjoyed any time. You’ll understand why once you bite into one of his mouthwatering creations.

I can’t think of a bad time to devour a hotdog. But we cannot allow ourselves to be fooled into agreeing with the opinion that all a hotdog should be is a soft bun and steamed vienna. Get your hands and mouth around these hotdog-inspired creations.

The furious chihuahua

Not all dogs need a bun and this corndog proves that. You can regulate the heat by adding more or less chilli, but you will be judged for wimping out.

To make the batter, combine 75 g polenta, 65 g cake flour, 1 T sugar, 1½ t baking powder and salt to taste in a large mixing bowl.

In a separate bowl, beat 1 free-range egg with 100 ml milk, then slowly pour it into the dry ingredients and stir to form a thick batter.

Heat vegetable oil in a saucepan for deep-frying.

Skewer Woolies Spanish sausages onto kebab sticks, then dip into the batter to coat well. Carefully place in the oil and deep-fry for a few minutes until the batter is golden brown and set around the sausage. Remove from the oil and drain on kitchen paper.

Combine ½ cup good-quality mayonnaise with 2 T chipotle Tabasco and pour into a squeezy bottle.

Place the corndog on a serving dish and drizzle over your favourite tangy BBQ sauce, then squeeze over the mayo, chipotle sauce.

Top with sliced pickled jalapeños, thinly diced red onion, diced avo and roughly chopped coriander. Add salt to taste. Good luck eating this guy without getting most of it all over your shirt!

The bunless cheese dog

Place some grated mozzarella and mature Cheddar into a Woolies multiseed tortilla wrap. Add 2 Woolies American hotdog sausages and pickled chillis, then fold over the wrap and secure with a few toothpicks.

Place the parcel of deliciousness in a pan with a little oil over a medium heat. Toast for about 2 minutes or until golden and crisp, then turn over and cook for another few minutes but with the lid on to ensure the cheese and sausages are perfectly steamed.

Remove from the pan and top with a slaw made with thinly sliced red cabbage, finely grated carrot, finely chopped red onion tossed with a little mayo.

The humble hotdog version 2.0

Place Woolworths’ smoked Frankfurter sausages in a double-boiler for a few minutes to steam. The skin will retain that perfect crisp snap while the inside is perfectly heated. Buns love a good steaming, too. The steam transforms them into the softest pillow of warm love. A must try.

Most of the time the simplest of ingredients work well because of a variety of textures, so try toasting the rolls cut side down in a little butter in a pan over a medium heat. You could also do this in a griddle pan for some extra smoky flavour. While you’re at it, why not heat your cheese grillers this way too?

There is no limit to what can be used as a dog topper. Crispy onions combined with grated cheese and sliced spring onions will give lots of crunch.

I also love pickled ingredients in hotdogs – the combination of sweet and sour with the sudden snap of the sausage and release of smoke all cushioned in that soft bun is so delicious. Give it a try!

Like your dogs with a twist? Here are some more mouthwatering recipes to try:

Gourmet hotdog with red onion, chilli and coriander salsa

Foot-long hotdogs on crusty baguettes with organic tomato sauce

Hotdogs with tomato relish and melon salsa

Clement Pedro Article by: Clement Pedro

As Abigail Donnelly’s right-hand man, Woolworths TASTE’s Food Assistant strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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