Hot dogs with a twist

By Hope Malau
13 September 2016

A fun family meal to bust the mid-week blues!

Serves: 6 Preparation: 30 min Cooking: 15 min

  • 5 ml (1 t) oil
  • 100 g bacon, diced
  • 6 foot-long (30 cm) frankfurters
  • 15 ml (1 T) olive oil
  • ½ onion, chopped
  • 3 green chillies, sliced
  • a handful of cherry tomatoes, washed
  • 15 g butter
  • 125 ml (½ c) sweet chilli sauce
  • 6 foot-long (30 cm) hot-dog rolls

Onion rings

  • oil for frying
  • 250 ml (1 c) flour
  • 5 ml (1 t) baking powder
  • 20 ml (4 t) brown sugar
  • a pinch of salt
  • 1 egg
  • 250 ml (1 c) milk
  • 3 onions, sliced into rings

1. In a large pan heat the oil and fry the bacon until lightly crisp. Remove from the pan and drain on a paper towel. Set aside. Reserve about 15 ml (1 T) of grease in the pan and fry the frankfurters until cooked.

2. Onion rings: Heat the oil in a deep pot and place over medium heat. Stir in the flour, baking powder, sugar and salt. In a bowl mix the egg and milk, then pour into the flour mixture while whisking with a fork.

3. Dip the onion rings one at a time into the batter until fully coated. Deep-fry the rings a few at a time until golden. Remove with a slotted spoon and drain on a paper towel.

4. In a pot with olive oil over medium heat fry the chopped onion and chillies until soft. Stir in the tomatoes and cook until they burst. Stir in the butter and sweet chilli sauce. Simmer for 3 minutes.

5. Cut the hot-dog rolls in ½, spoon the sauce into the roll and top with a frankfurter and onion rings. Sprinkle bacon bits on top of the frankfurters.

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