Dean Edwards shows us how to make delicious gourmet hot dogs - perfect for eating in front of a World Cup match!
4 sausages of your choice, I like them spicy
4 hot dog buns split in half
2-3 tbs garlic butter (see recipe below)
100g salted butter
3 cloves garlic crushed
1 tbs fresh parsley finely chopped
2 fresh peaches
100g drained weight jar roasted red peppers
½ red onion
½ green chilli deseeded
2 tbs chopped fresh coriander
Juice ½ lime
Fresh coriander for garnish
Pop the peaches into boiling water for a minute before removing, once cool enough to handle peel away the skin, halve and remove the stone.
Place under a really hot grill for 2-3 minutes until starting to caramelise
While the peaches are cooling finely chop all of the other ingredients, then combine along with the grilled peaches which have also been finely chopped, squeeze in the lime juice to taste and season with salt and pepper. Leave for an hour for the flavours to develop.
Place the sausages into a single layer in an oven-proof frying pan along with a splash of oil and cook over a medium heat for 5-6 minutes until they start to colour then place into an oven which has been set to 200c/ gas mark 6 for 20-25 minutes, check that they are cooked through before serving.
While the sausages are cooking spread the garlic butter onto the inside of the hot dog rolls, place butter side down in a heated pan until starting to turn golden. Place a sausage into each roll then top with some of the salsa and some more fresh coriander.