Epic Summer Hot Dogs

Epic Summer Hot Dog | Irish-style hot dogs - you can’t beat it! Super quick, easy and the kids love it. Try it this summer with ingredients from @dunnesstores!

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Serves: 8

8 Dunnes Stores Jumbo Pork Sausages
8 bacon slices
8 hot dog buns
Cocktail sticks

2 tbsp olive oil, plus more for drizzling
1 small yellow onion, thinly sliced
½ small red bell pepper, thinly sliced
½ small green bell pepper, thinly sliced
Sea salt & ground black pepper
Tomato ketchup, to serve
Yellow mustard, to serve
Mayonnaise, to serve
DS jar jalapenos

For the salsa:
½ small red onion, finely chopped
1 green chilli, finely chopped
Handful of coriander, finely chopped
1 lime, juice

Tightly wrap each jumbo sausage with a strip of bacon until most of the hot dog is covered, then seal with a cocktail stick.
In a pan, add 1 tablespoon of olive oil and fry off the bacon wrapped jumbo sausages for 10-15 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. When the onions are caramelised and peppers are soft, remove from the heat.
Meanwhile, combine all of the salsa ingredients together in a small bowl and season to taste with sea salt and freshly ground black pepper and set aside.
Toast up the buns on a griddle pan and you are ready to assemble your hot dog.
Top the toasted bun with the caramelised onions and peppers, bacon wrapped sausage, salsa and serve with some mustard, ketchup and jalapenos for a kick.

[kmarch]

Summer hotdogs are supposed to be cooked on the grill.