Try the classic pairing of apple and pork to elevate the simple hot dog
This simple recipe just adds something a little different to the ordinary hot dog. Richard Holden, top UK BBQ chef, and Ian Hodgett, from The Barbecue Shop here in store, show how by using a tasty Cumberland sausage from a local butcher and a simple apple slaw you can produce a really delicious hot dog. The barbecue they have used is the Weber gas Q1200 in fuchsia.
Ingredients
- Cumberland sausages
- Weber non-stick spray
- white rolls
Apple slaw
- dessert apples; cored and thinly sliced
- white cabbage; thinly sliced
- whole grain mustard
- good quality mayonnaise
Combine all the ingredients.
Allow the BBQ to come up to temperature then spray with the Weber Non-stick spray. Place the sausages onto the grill and leave until they have the lovely sear marks, about 2 – 3 minutes, turn and cook on the second side. If they are not cooked through, you are looking for an internal temperature of 75C (167F), move to a cooler part of the grill and put down the lid. Check they are done using a digital temperature probe.
Place into a split roll and add some apple slaw.