This is a summer time classic.
Ingredients
- 4 good quality pork jumbo sausages
- 4 brioche hot dog buns
- Dijon mustard or wholegrain mustard
Spicy Pepper & Onion Relish:
- 1 tbsp olive oil
- 1 large red onion, finely sliced
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 1 red chilli, finely chopped (remove seeds for milder)
- 1 garlic clove, minced
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp tomato ketchup
- ½ tsp smoked paprika
- Pinch chilli flakes
- Salt to taste
Crispy Shallots (Cornflour Tossed)
- 2 large shallots, very finely sliced (thin rings)
- 2–3 tbsp cornflour
- Neutral oil (sunflower or rapeseed) for frying
- Pinch salt
Method
Make the relish:
- Heat oil in a pan on medium.
- Add onion and cook gently for 5–6 minutes until soft.
- Add peppers, chilli and garlic. Cook another 5 minutes.
- Stir in sugar, vinegar, ketchup, paprika and chilli flakes.
- Simmer 8–10 minutes until sticky and jammy.
- Taste — adjust salt or vinegar if needed. It should be glossy, sweet, tangy and slightly spicy.
Make the crispy shallots:
- Separate shallot slices into thin strands.
- Toss lightly in cornflour — shake off excess (you want a light dusting, not heavy coating).
- Heat oil in a small pan to about 170–180°C (a small piece should sizzle immediately).
- Fry in small batches for 1–2 minutes until golden.
- Remove to kitchen paper and salt immediately.
Cook the sausages: Pan fry on medium until deeply golden and cooked through or chargrill.
Toast the buns: Lightly butter and toast cut-side down in a pan until golden.
Assemble: Spread mustard inside bun, add sausage, spoon over warm spicy relish. Finish with crispy onions if you like.
