Hot Dogs with an English Twist
By James Brace
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 2 large hot dogs (I go for Dinos Dogs)
- 2 hot dog buns
- 1 tbsp vegetable oil (15 ml)
- 50 g pork scratchings (or pork rinds), crushed
- 4 tbsp apple sauce (about 60 ml)
- 2 tbsp American mustard (30 ml), optional You can also increase the heat with some English mustard.
Directions
- Preheat a griddle or frying pan to medium-high heat and add the oil.
- Score the hot dogs in a crosshatch pattern on all sides using a knife to help them crisp and absorb flavor.
- Place the hot dogs onto the hot surface and cook, turning occasionally, until evenly browned and slightly crispy on the outside.
- Warm the hot dog buns on a cooler part of the grill or in a pan until lightly toasted, being careful not to burn them.
- While the buns are still warm, add grated cheese inside so it begins to melt.
- Crush the pork scratchings into small pieces, leaving some texture for extra crunch.
- Place each cooked hot dog into a bun and spoon over apple sauce.
- Add mustard if using, then sprinkle generously with the crushed pork scratchings.
- Serve immediately while hot, with a balance of sweet apple sauce, tangy mustard, and crunchy topping
- Remember to Be Good, Do Good and Eat Good.
