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Buffalo hotdogs

Serves: 2

Cooking time: Prep 10mins Cook 15mins

Difficulty: Easy

Difficulty

For the hotdogs:

  • 2 pork, beef or vegetarian frankfurter
  • 2 hotdog rolls
  • 1 celery stick
  • 30g stilton cheese
For the pickling liquid:
  • 40ml white wine vinegar
  • 40ml water
  • 40g caster sugar
  • 1 star anise
  • pinch of juniper berries, coriander seeds and yellow mustard seeds
For the buffalo sauce:
  • 160ml Franks hot sauce
  • 40ml white wine vinegar
  • 15ml honey
  • 5ml Worcestershire sauce
  • 50g butter
  • pinch of garlic powder, salt and cayenne pepper

Crack out these flavour-packed hotdogs at barbecues and parties and wait for the host-of-the-summer accolades to roll in.

1. First, mix all the pickling liquid ingredients together in a pan and bring to the boil, allowing the liquid to simmer for 2 minutes.

2. Whilst the liquid is coming up to temperature, peel the celery to remove the strings and slice approximately 1mm in thickness at a 45-degree diagonal. Place half into a heatproof container, pour the hot pickling liquid over and set aside to cool. Set both the fresh and pickled celery aside.

3. For the buffalo sauce, place the butter into a pan and place on a low heat. In a mixing bowl, whisk together all other ingredients and add melted butter to emulsify the sauce.

4. Cook your pork, beef or vegetarian frankfurters according to the packet instructions. Place them into your buns and add 20ml of buffalo sauce over each sausage running the length of the buns – the rest can be used for dipping later on!

5. Add your pickled and fresh celery on top.

6. Crumble on the blue cheese and place under a grill to allow the cheese to melt.

7. Add a little more buffalo sauce and garnish with celery leaves to finish.

Ingredients

For the hotdogs:

  • 2 pork, beef or vegetarian frankfurter
  • 2 hotdog rolls
  • 1 celery stick
  • 30g stilton cheese
For the pickling liquid:
  • 40ml white wine vinegar
  • 40ml water
  • 40g caster sugar
  • 1 star anise
  • pinch of juniper berries, coriander seeds and yellow mustard seeds
For the buffalo sauce:
  • 160ml Franks hot sauce
  • 40ml white wine vinegar
  • 15ml honey
  • 5ml Worcestershire sauce
  • 50g butter
  • pinch of garlic powder, salt and cayenne pepper

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