You’re about to make the hottest dogs in town. Place the hot
dogs along with the brine in a medium to large saucepan.
Fill the saucepan with cold water until the hot dogs are 1/3
covered. On low to medium heat, bring the liquid to a light
simmer continuing for a further three minutes, tilting the pan
every minute or so to ensure the hot dogs are well-cooked.
Remove with tongs or a slotted spoon, shaking off any excess
brine. Serve still warm in a soft hot dog bun with your favorite
sauces and toppings. For some inspo, see our ‘How do you
like it?’ section, below. You’ll probably eat them all at once
(you’re only human), but if you don’t, make sure you consume
them within three days. After opening, keep your dogs locked
up tight in a ziplock bag and refrigerate.
*Note: This is not a sausage sizzle; these dogs are to be
cooked with love in liquid only. Do not grill, we repeat, do not
grill.*
Jazz up this American classic at home with all your favorite
fixings. Go to town, NYC style, with caramelized onions,
sauerkraut, and mustard. Craving a little crunch? Upgrade your
frank to the next level with mustard, tomato relish, gherkins,
and grated cheddar cheese. Want to spice things up? Spread
a little harissa and top with jalapenos and garlic yogurt. After
something fresh? Try cream cheese, cucumber, and spring
onion. More of a minimalist? Mustard and ketchup are nothing
to be frowned at; you do you!
Let us know your favorite
recipes!!
