Crunchy Bacon, Juicy Beef Sausage and stacks of Cheese!
It does not get any simpler people! What makes these Hotdogs a winner and the secret ingredient is surely the crispy bacon. That salty crunch as you take each bite is to die for. You need to really take that pig to the edge of crispy and burned otherwise don’t bother. Also your caramelised onions are the same, you need to push those things to the line. This is where you will get so much bang for your buck with flavour. This is the one of the easiest, economical and delicious meals you can knock up in around 10 minutes flat if you’re short for time or on a budget. Also it’s going to take your hotdog game to another level.
As this is one of the easiest things to put together I’ll just add a few of my personal tips here to get the best hotdogs on the planet. There are so many variations and I’ll put a few of those up in good time. Also feel free to add to this recipe a bit of hot sauce or chilli if you prefer a bit of heat in your hotdog. Some Jalapenos perhaps? The combinations are endless really.
Cooking to the Edge Baby!
Some people will argue burnt here. You are just living in the safe zone my friend. The magic happens when you leave your comfort zone. Some ingredients just thrive a little better when you take them to the line. Some, like chicken for example go dry and would do better in the bin. When cooking these hotdogs you need to take just about all your cooking ingredients into the danger zone. Do NOT burn them though. The crunch from the bacon, the sweetness from the onion and the crust on that sausage OMG. All these elements need to be cooked on med to med low depending on your cooktop. They will still be done in 10 minutes, however your sausage will still be juicy, your bacon crisp and crunchy and those caramelised onions…….
in the past I had used gourmet sausages for this one, believing the flavour would also convert into better hotdogs. While it is true to some extent, the tomato sauce, mustard, crispy bacon, cheese and onion flavours totally dominate here. So go right ahead with the cheapest they have at the store or from the butcher. Bread rolls do not need to be brioche, potato or anything fancy here. Just make sure that the bread rolls are fresh. You can even use bread here if you don’t have any rolls on hand. By all means if you are looking to do something special with no budget, by all means buy gourmet produce.
- 6 Bread Rolls
- 6 Sausages
- 1 Brown Onion
- 6 Slices of Streaky Bacon
- 500g Grated Mozzarella Cheese (1 pound)
- Chop your onion and bacon fairly roughly into thin strips. Both of these are going to condense as they cook down so I’m not too fussy here with perfection. I like my bacon to be a little larger so I can taste those crispy little things in every bite. Cooking them in the same pan or a different pan is entirely up to you. Pop them on a medium to low heat and let them start doing their thing. These will take around 10 minutes to get perfect.
2. Put your sausages in the same pan or a different pan depending on how many you are cooking. Start them on a medium to medium low heat also. You just don’t want them cooking too hard on the outside and not enough on the inside. I like my sausages to have a crusty outside but also are soft and juicy still on the inside. So cooking them on a lower heat stops them from bursting and keeps all the juices inside the sausage. These will take around 10 minutes
3. While these are cooking get your buns ready. Cut them down the centre and stack them full of cheese now! The cheese will start to melt from the residual heat from the sausage as soon as you start to pack them out. You can butter them here also if it’s your preference. Keep an eye on your bacon and onion making sure not to burn them. We only want to take them to the line, never over it.
4. Your bacon and onion should be looking delicious by now. Bacon should be crisping right up and your onions should be soft with a good caramelisation to it. Get your bacon onto a paper towel to drain all that grease and fat away and let it sit for a minute to dry. Put your onion into a dish and get ready to finish building your hotdogs.
5. Sausage goes straight into the bun out of your pan. You want the hot sausage to go on top of that cheese. Next I put the onion down the sides of the sausage. Top it off with some more cheese, followed by your choice of sauce and mustard. Then just go hard with the bacon on top. It will stick to your sauce. You should end up with something that looks as good as it tastes. Just don’t eat too many….
Options, options, options… So many.
I will list a few, however the options for hotdogs are endless.
- Hot Dog Sausage: Usually made from beef, pork, or a combination of both. There are also chicken, turkey, and vegetarian options available. You can make your own, you can buy premium sausages or you can get the cheapest available. Does not really matter
- Hot Dog Bun: Soft and long are recommended. The list is endless but here are a few of my favourites Top-Split, Pretzel bun, Potato Bun, Whole Wheat, Brioche, Ciabatta, Baguette
- Mustard: Yellow mustard is the most common, but you can also use Dijon or spicy mustard.
- Ketchup: Tomato-based sauce that adds a tangy sweetness.
- Relish: Pickled cucumber condiment, either sweet or dill (chopped or in slices).
- Onion: Chopped raw onions, though sometimes grilled onions are used.
- Sauerkraut: Fermented cabbage, shredded and often lightly cooked.
- Pickles: Sliced dill or sweet pickles are occasionally used.
- Jalapeños or sport peppers: For a bit of heat and added flavor.
- Additional Toppings:
- Cheese: Shredded cheddar, American, or any other favorite cheese.
- Bacon: Sometimes wrapped around the hot dog or added as a topping.
- Coleslaw: Creamy cabbage salad can be a delicious addition.
There you go, I love a good hotdog at any time. They are quick and easy and never disappoint. If you are stuck for ideas and can’t be bothered cooking anything too difficult, why not give my hotdog a go! I promise you won’t be disappointed. You need to wash it down with some of my Creamy Vanilla Ice Cream afterwards??