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
1 onion, chopped
2tsp olive oil
1tsp smoky spiced hot sauce (we used Heinz chipolte and garlic)
generous pinch celery salt
2tbsp tomato ketchup
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