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Gunpowder Hotdogs

Hotdogs never go out of fashion, no matter what the season. Whether serving during a summer BBQ, for Bonfire Night or simply at a party let diners spice up their bun with some fiery tomato sauce laden with our Gunpowder Hot Garlic pickle.

Ingredients
  

  • Ingredients serves 4
  • 400 g tin chopped tomatoes
  • ¼ white onion
  • 1 tbsp olive oil
  • 2 tbsp Gunpowder Hot Garlic Pickle
  • 1/8 tsp Hot chilli powder optional
  • 10 g Fresh coriander
  • 4 Sub rolls
  • 4 Hotdog sausages

Instructions
 

  • Chop the onion finely and place in a saucepan with the oil. Fry until softened, then tip the tomatoes into the pan and cook gently for 15-20 minutes until the ingredients have thickened into a sauce
  • Roughly chop the coriander and stir it into the sauce along with the Gunpowder pickle and the chilli powder (if using). Keep warm
  • Heat the hotdogs according to the instructions on the pack
  • Split the rolls open lengthways and spread a tablespoon of the sauce onto each roll. Add the hotdogs and add more sauce over the top
  • Serving Suggestion
  • The sensible way to serve these Gunpowder hotdogs is with a napkin to catch the sauce. This is messy finger food at its best.

Notes

Expert Tips
• Adjust the amount of Gunpowder pickle used according to tastes. For a milder version use half the amount specified in the recipe
• Similarly, although the chilli powder is optional, feel free to go the other way and add a little more to intensify the fiery heat
• The sauce can be made up to 48 hours in advance and re-heated to serve
• It can also be frozen – let cool completely then freeze for up to 3 months. Defrost fully and reheat before using
• Don’t just stick with traditional hotdogs – pork sausages and vegetarian alternatives work very well too
• This sauce can also be paired with burgers and used in meatball subs