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Transform hot dogs with a smothering of grown up tomato sauce, spiked with a shot of vodka and crispy onions.

MAKES 6 – PREP 20 MINS – COOK 30 MINS

6 quality sausages

1 onion, chopped

2tsp olive oil

200g passatta

1tsp smoky spiced hot sauce (we used Heinz chipolte and garlic)

generous pinch celery salt

2tbsp tomato ketchup

3tbsp vodka

200ml vegetable oil

5tbsp plain flour

2 onions, sliced

6 white oaten rolls

 

1 Heat the oven to 200C, Gas 6, cook sausages for 25 mins, until golden brown.

2 Meanwhile, fry the chopped onion in the oil for 5 mins to soften. Add the passatta, hot sauce, celery salt , tomato ketchup and vodka. Simmer for 10mins.

3 Heat the oil in a deep frying pan. Spread the flour onto a tray, season. Sprinkle the onions over the flour and stir to coat.

4 Gently put 1 onion ring in the oil, if it floats to the top, bubbles and cooks in 15 seconds – the oil is at the right temperature. Cook the onions in batches until pale golden. Drain on kitchen paper.

5 Spread the rolls with some of the tomato sauce, top with the sausages and some crispy onions. Top with the roll lid and secure with a cocktail stick. Pour extra tomato sauce in mini shot glasses.

Per serving: 556 cals, 33g fat (6g saturated) 48g carbs