Chili fried hot dogs with Mexican salsa

By Drum Digital
03 October 2018


Preparation: 15 min | Cooking: 10 min | Serves 4


1 French baguette

60g butter

500 Eskort Smoked Viennas

1 clove fresh garlic

250ml creme fraiche

3-4 whole chilies

125ml caster sugar

125ml water

20ml fresh thyme

150g tomatoes (cocktail size)

2 medium sized red onions

2 avocados

1 lime

50g fresh coriander

50ml olive oil

salt and pepper


  • In a small saucepan heat up the sugar and water, add the thyme and chilies.
  • Cook until the syrup has reduced by half.
  • Keep in a small jar in the fridge.
  • Place the halved garlic cloves in water in a half full, small saucepan and cook until the water has evaporated.
  • Add some garlic to the pan and fry till golden.
  • Halve the cocktail tomatoes, thinly slice the red onions and chop the coriander finely.
  • Mix together with olive oil, lime zest, lime juice, salt and pepper.
  • Remove the pip from the avo, scoop out the avo with a table spoon and slice thinly.
  • Heat a small pan with the butter in it and brush the melted butter inside the baguette.
  • Place a griddle pan on the heat, dress the Viennas with olive oil and grill them.
  • Mix some of the sweet roasted garlic cloves with the crème Fraiche.
  • Assemble the “Hot dog’ by starting with the salsa, add the Viennas, then serve with creme fraiche and an ice-cold beverage.

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