Smoked vienna hot dogs with deep-fried sweet potato & jalapeño mayo


Fresh hot dog buns are sliced and butter-toasted then filled with peppery rocket leaves and topped with a #JustDelicious Smoked Vienna, followed by layers of thinly sliced red onion and deep-fried grated sweet potato. Serve dressed with spicy jalapeno mayo.


Hot dogs


4-8 Eskort Smoked Viennas

30ml olive oil

4 hot dog rolls

60ml butter

1 large sweet potato, grated

2 handfuls rocket

1 red onion, thinly sliced

45 m pickled jalapeños

65ml mayonnaise

oil for deep frying

salt for seasoning


  • Fry the viennas in a frying pan over high heat until golden. Remove and set aside.
  • Slice and butter the hot dog rolls then toast them in the frying pan.
  • Heat sunflower oil in a shallow pot over medium heat.
  • Deep-fry the grated sweet potato then place on paper towels to absorb the oil. Leave to cool. Season with salt.
  • Mix the mayonnaise and jalapeños.

Assembly and serving

  • Place rocket leaves and 1-2 viennas on each hot dog roll and top with the red onion and sweet potato.
  • Dress with the jalapeño mayonnaise.