BBQ season is upon us!


Serves 4

Prep time: 20 mins

  • 3 tablespoons Sriracha chili sauce
  • 3 or 4 drops Tabasco sauce
  • 3 spring onions finely chopped
  • 65g mayonnaise
  • 8 high meat content frankfurter sausages - allowing 2 per person
  • 8 hot dog buns, split & toasted
  • 80g dill pickle relish, shop bought relish is perfect
  • 1/2 red onion, finely chopped
  • 8 slices smoked streaky bacon, cooked, cooled and finely chopped
  • 1 onion, finely sliced and fried until caramelised
  • Salt & pepper for seasoning


  1. Mix the sriracha, Tabasco, scallions and mayo in a bowl. Season and refrigerate until needed. Add about half an inch of water to a frying pan.
  2. Turn the heat on high, and heat the pan until the water starts to rapidly boil. Turn the heat down to a rolling boil and add the hot dogs.
  3. Cover with a lid and allow the sausages to steam. After a couple of minutes the water should have evaporated from the pan. Carefully remove the lid and add a little oil.
  4. Roll the sausages in the oil to get them browned on all sides, be careful because of the water the sausages could splash and spit a little.
  5. Once browned all over remove and serve in toasted buns with sriracha mayo, relish, onion and bacon crumb.
  6. The toppings for hot dogs are so varied but I really like this way.