Looking to elevate your hot dog game? In this video, we’ll show you how to make the Ultimate Hot Dog from scratch! Learn how to bake soft, homemade hot dog buns, whip up a tangy dirty sauce, delicious sweet and sour peppers and top it all off with crispy, golden shallots for that perfect crunch. Whether for a BBQ or a quick meal, this gourmet hot dog recipe will impress every time. Watch now for step-by-step instructions to create the best hot dog you’ve ever had!
Check Out The Recipe Video Below
Ultimate Hot Dog Recipe: Homemade Buns, Dirty Sauce & Crispy Shallots (The Dirty Dog)
The Recipes
Hot Dog Buns
Ingredients
Makes 6
500g x Bread Flour
7g x Instant Yeast
15g x Caster Sugar
6g x Salt
25g x Melted Butter
300ml x Tepid Milk
1 x Egg (to glaze)
Method
Place the flour into a large mixing bowl and add the yeast and sugar on one side and the salt on the other. Make a well in the centre and pour in the melted butter and tepid milk. Mix to form a dough.
Place the dough onto a floured workbench and knead until it looks shiny and smooth. This will take 5 to 10 minutes. Shape it into a ball and place it back into the mixing bowl, cover it with a clean damp cloth and leave it to rise for 1 hour or until doubled in size.
Remove from the bowl and knock out the air, shape it back into a ball and then divide it into 6 equal pieces. Roll each piece into a ball and leave to bench rest for 5 minutes.
To shape your hotdog buns, roll each ball into an oval shape and then turn it 90 degrees so the long side faces you. Roll it from the top towards you, pinching it down with your fingertips after each roll until you have a sausage shape. Pinch the seam together and then roll with your hands until its 6 to 7 inches long. (see video for reference).
Place the hotdog buns onto a baking tray lined with parchment paper. Cover with a clean damp cloth and leave to rise for 1 hour.
Brush with beaten egg and bake in a preheated oven at 180°C Fan for 25 to 30 minutes until golden brown.
Crispy Shallots
Ingredients
4 x Shallots
40g x Cornflour/Cornstarch
Oil for frying
Salt
Method
Begin by top and tailing the shallots, then cut them in half and remove the skins. Thinly slice them and break them up with your hands to separate the layers.
Place the sliced shallots into a mixing bowl and sprinkle over the cornflour. Mix to make sure the shallots are fully coated.
Fill a deep pan 1/4 full with oil that is suitable for deep frying and heat to around 180°C. Place a small handful of the shallots carefully into the hot oil. Cook for 1 minute until they're light golden brown and remove from the oil onto a plate lined with kitchen paper. Season with salt as soon as they come out. Repeat this process until all shallots are cooked.
Dirty Sauce
Ingredients
100g x Mayonnaise
40g x Tomato Ketchup
20g x Dijon Mustard
1 x Roasted Red Pepper (from a jar)
3g x Paprika
1g x Cayenne Pepper
3g x Ground Garlic
Tabasco (to your taste)
Method
Place all ingredients into a bowl or jug and blend until smooth using an immersion blender. You can also do this in a food processor.
Sweet & Sour Peppers
Ingredients
2 x Peppers + 2 Roasted Peppers from a jar
20ml x Olive Oil
10g x Light Brown Sugar
Salt & Black Pepper
20ml x Sherry Vinegar
Method
Thinly slice the pepper and then place a frying pan over high heat. Drizzle in the olive oil. Once hot, place in the peppers and stir-fry for 3 to 4 minutes until they begin to soften.
Next, add in the brown sugar, a good pinch of salt and a grind of black pepper before finally adding the sherry vinegar. Stir everything together and cook for a further 2 minutes before removing from the heat.
The Hot Dog
6 x Frankfurter Sausages
20ml x Olive oil
I like to score my hotdogs before frying them until golden brown (see video for reference)
To Assemble
Cut open your homemade hot dog buns, you can toast them here if you like. Place in a generous portion of the sweet and sour peppers followed by the hot dog. Top with crispy shallots and a good drizzle of dirty sauce.
Enjoy!
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