There are so many ways you can dress up Americas favorite good time food, the hot dog. From chilli and mac and cheese to pizza and nachos theres hundreds of hot dog recipes to tickle your taste buds. Here we look at a recipe for an All-American summer sizzler in the shape of grilled hot dogs with a homemade pickle relish and a Texas twist with barbecue sauce and coleslaw. Both recipes serve 8 people.
What youll need for hot dogs and pickle relish
Various mustards, hot, brown, Dijon etc
8 link hot dogs
Hot dog buns
For the relish 1 teaspoon mustard seeds
1 cups cider vinegar
1 teaspoon coriander seeds
1 red pepper
8 large dill pickles
1 yellow pepper
1 small onion
2 teaspoons fresh dill, chopped
Pickle relish Grill the peppers and then peel, seed and chopped finely. Take a saucepan and put in the mustard seeds, vinegar and coriander seeds. Bring to a boil and reduce the heat when the mixture is slightly thickened and syrup-like.
Remove from the heat and add in the remaining ingredients. Give it a good toss to combine. Salt and pepper to taste and cover in the refrigerator for one hour before serving on the hot dogs.
Grill the hot dogs under a high heat on the grill until they are browned on all sides. Place in the hot dog buns and add your homemade relish on the top of each dog. For more sausage recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-scrumptious-sausage-recipes-from-around-the-world
What youll need for a Texas dog
8 hot dogs
8 hot dog buns
For the bbq sauce 2 tablespoons oil
5 garlic cloves, chopped
1 large onion
1 cup water
3 cups canned tomatoes
cup Worcestershire sauce
cup red wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons dark brown sugar
Ground black pepper
2-4 canned chipotle chilis in adobo
3 tablespoons pasilla chili powder
3 tablespoons ancho chili powder
For the coleslaw small onion
1 teaspoon celery salt
2 tablespoons sugar
Ground black pepper
3 tablespoons apple-cider vinegar
Cabbage finely chopped
Sour dill pickles
For the hot dogs place the frill onto a high heat and grill the hot dogs until nicely browned. Optional grilling of the buns lightly for 30 seconds is also an idea.
For the BBQ sauce put some oil in a pan on a medium-high heat and add in the onion. Cook them until soft and then put in the garlic and cook for 1 minute. Pour in the canned tomatoes and water and bring to the boil.
Simmer for 10 minutes before adding the remaining ingredients, then simmer for 40 minutes with an occasional stir until sauce has thickened.
Pour the sauce into a food processor and whisk until smooth. Season with salt and pepper to taste. Set to one side and allow to cool.
For the coleslaw In a large bowl, mix the onion, sugar, celery salt, mayonnaise, salt, vinegar and pepper. Add in the carrot and cabbage, stir to blend and add more salt and pepper to taste. Allow to rest for 15 minutes before topping the dogs with barbecue sauce and crunchy fresh coleslaw!