Hot dogs with caramelised onions and homemade ketchup recipe

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Hot dogs with caramelised onions and homemade ketchup recipe

These irresistible, piled-high hot dogs are the perfect mash-up of New York–style hot dogs, the dogs sold from street food stalls all over Denmark, and classic British barbecue bangers – though you won't need to set foot outside to make them (unless you want to, that is).

The most indulgent handheld snacks around, these babies come fully loaded with sizzling pork sausages – which are cooked to perfection under the grill (broiler) – and a double dose of both caramelised and crispy onions. If you fancy it, you can also follow the simple steps below to throw together your very own homemade ketchup to slather over the top.

Don't have time to whip up the tomato sauce? No problem. Just arm yourself with a bottle of ready-made ketchup and skip straight to step 5.

Things to note:

Adding water to the caramelised onions may seem counterintuitive, but it's the fastest way for the onions to break down and turn soft before browning.

The finished ketchup will keep for up to a month in the fridge. If you want to make less, simply halve the ingredients.

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

3 large onions, finely sliced
1 pinch salt and pepper
2 tbsp olive oil
6 pork sausages (we like HECK 97% Pork Sausages)
6 hot dog buns
6 tbsp American mustard
150 g shop-bought crispy fried onions

3 large onions, finely sliced
1 pinch salt and pepper
2 tbsp olive oil
6 pork sausages (we like HECK 97% Pork Sausages)
6 hot dog buns
6 tbsp American mustard
5.3 oz shop-bought crispy fried onions

3 large onions, finely sliced
1 pinch salt and pepper
2 tbsp olive oil
6 pork sausages (we like HECK 97% Pork Sausages)
6 hot dog buns
6 tbsp American mustard
5.3 oz store-bought crispy fried onions

For the homemade ketchup (optional)

2 tbsp olive oil
8 garlic cloves, crushed
1 tbsp smoked paprika
0.5 tsp ground white pepper
0.5 tsp ground cloves
6 tbsp tomato purée
500 g passata
100 ml malt vinegar
100 g soft light brown sugar
2 tbsp cornflour

2 tbsp olive oil
8 garlic cloves, crushed
1 tbsp smoked paprika
0.5 tsp ground white pepper
0.5 tsp ground cloves
6 tbsp tomato purée
17.6 oz passata
3.5 fl oz malt vinegar
3.5 oz soft light brown sugar
2 tbsp cornflour

2 tbsp olive oil
8 garlic cloves, crushed
1 tbsp smoked paprika
0.5 tsp ground white pepper
0.5 tsp ground cloves
6 tbsp tomato paste
17.6 oz strained tomatoes
0.4 cup malt vinegar
3.5 oz soft light brown sugar
2 tbsp cornstarch

Details

Cuisine: American-inspired
Recipe Type: Snack
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 40 mins
Serves: 6

Step-by-step

If making the homemade ketchup, heat the olive oil in a large, deep saucepan over a medium heat. Add the garlic and smoked paprika and cook for a few minutes.
Add the white pepper, cloves and tomato purée (tomato paste), then cook for a further 5 minutes.
Tip in the passata (strained tomatoes), vinegar and sugar. Reduce the heat to low and simmer gently for 15 minutes.
In a small bowl, mix the cornflour (cornstarch) with 2 tbsp water to make a paste. Pour the paste into the pan and simmer for 10 minutes until thickened. Season, then pour into sterilised bottles or jars.
Meanwhile, for the caramelised onions, heat a deep frying pan (skillet) over a medium-high heat. Add the onions, along with 300ml water and a big pinch of salt and pepper. Rapidly boil for 10 minutes.
Once all the water has evaporated and the onions begin frying, add the olive oil, reduce the heat to medium and cook for 10-15 minutes, stirring regularly, until the onions are nice and caramelised. Turn off the heat.
Set up the barbecue or preheat the grill (broiler) to high. Cook the sausages for 10-15 minutes, turning regularly, until caramelised and cooked through.
Split the hot dog buns down the middle, then add a sausage to each one. Pile on the caramelised onions, then top with American mustard, homemade ketchup (if using), and a handful of crispy fried onions.

Recipe adapted from HECK! Recipes You Can Swear By! by Heck! (published by Ebury Press, £18.99). Photography by Haarala Hamilton.

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