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Buffalo hot dogs recipe
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7 ratings
Fried in a fiery chilli butter and drizzled with tangy blue cheese and sour cream dressing, hot dogs just got hotter. And these quick and easy frankfurters are a great back-up plan if the rain hits during your next barbecue. See method
Ingredients
- 1 tbsp oil
- 4 jumbo frankfurters
- 25g unsalted butter
- 100ml chilli sauce
- 4 brioche hot dog rolls, sliced open
- ½ small iceberg lettuce, shredded
For the dressing
- 125g soured cream
- 50g Danish blue cheese, crumbled
- 1 garlic clove, crushed
If you don't have sour cream, use crème fraîche or yogurt
Each serving contains
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Energy
2665kj
640kcal
32%
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Fat
45g
64%
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Saturates
20g
99%
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Sugars
9g
10%
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Salt
3.4g
56%
of the reference intake
Carbohydrate 34.8g
Protein 23.2g
Fibre 3.8g
Method
- To make the dressing, put the soured cream, cheese and garlic in a small bowl. Mix well until combined and fairly smooth. Set aside until needed.
- Heat the oil in a large frying pan. Add the frankfurters and cook for 5 mins, or until heated through.
- Add the butter and chilli sauce to the pan. Once the butter has melted, leave to bubble for 1 min, until slightly thickened, then gently swirl the pan around to coat the frankfurters in the butter mixture. Remove from the heat.
- Meanwhile, heat a griddle pan over a high heat. Toast the rolls, cut-side down, until griddle marks appear.
- Stuff each roll with a small handful of lettuce and a hot dog, drizzling over a little sauce from the pan. Serve with the blue cheese dressing.
See more Pork recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.