Hot Dogs
Bangers and smash! Great for a BBQ!
- 1 small onion, finely chopped
- 250g lean minced beef
- 1 tbsp sunflower oil
- 1 garlic clove, crushed
- ½ tsp hot chilli powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- 2 tbsp tomato puree
- 400g can chopped tomatoes
- 400ml beef stock, made with 1 beef stock cube
- 6 good quality pork sausages
- 6 hot dog buns
- 50g Cornish cheddar, finely grated
- 1 packet ready salted crisps, crushed
- sea salt and freshly ground black pepper
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
MAKES 6
To make the chilli, put the onion and beef in a large, non-stick frying pan or wide-based saucepan and cook over a medium heat for 5 minutes, or until browned, stirring regularly. Add the sunflower oil, garlic and spices and cook for a few seconds more, stirring.
Stir in the tomato puree, then add the tomatoes and beef stock. Bring to a simmer, season with ground black pepper and cook for 30-40 minutes, or until the beef is tender and the sauce has thickened. Set aside.
Meanwhile, cook the sausages over a medium barbecue, or under a preheated grill, for 15 minutes, or until nicely browned and cooked through. Crush the crisps in their bag and mix with the grated cheese in a bowl.
Carefully split the hot dog buns down the centre if not already done and fill with sausages, hot chilli, grated cheese and crushed crisps.