Peter Andre's herbed hot dogs
Peter Andre and family have travelled to Brac Island to show us the delicious Croatian cuisine that you can recreate at home.
Makes: 8 sausages, approximatelyPrep: 20 minutesCook: 12-14 minutes
Ingredients:250g minced beef125g minced pork or lamb1 onion, very finely chopped2 large cloves garlic, grated or very finely chopped2 tbsp finely chopped rosemary1 2tbsp finely chopped parsley½ tsp baking soda2 tbsp dried breadcrumbs1 tsp vegetable stock powder or ½ vegetable stock cube, crumbled½ ground black pepper
To serve:Warm flatbread or wrap and salad e.g. shredded red or white cabbage, grated carrot, tomatoes, cucumberLemon wedgesGreek yogurt mixed with a little paprika (optional)Equipment: Wooden skewers, soaked (optional)
Method:1. Place the minced beef and pork in a bowl with the onion, garlic, rosemary, parsley, baking soda, breadcrumbs, stock powder and black pepper
Mix well to combine all the ingredients. This can also be done in a food processor.
Take approximately 50g portions of the mixture and shape into small sausage shapes about as thick as your thumb and 8cm long. The recipe should make around 8-10 sausages. Thread onto skewers if using.
Cook the sausages in a dry griddle or frying pan, over a barbecue, under the grill or oven heated to 180C/gas 4 for 12-14 minutes. Check they are thoroughly cooked through.
Serve the sausages in a warm wrap with lots of crispy salad. Squeeze with lemon and drizzle with paprika spiced yogurt if liked.
Tips:- Use any combination of minced meat of your choice. Swap minced pork for minced lamb.- Adding baking soda helps to make the sausages light and airy.- Before cooking thread the sausages onto a metal or soaked wooden skewer to make turning them easier- Make double the quantity and freeze the extra. Defrost thoroughly before cooking.