Heatwave, check, Football, check, BBQ… Summer has arrived in the UK finally and with the Euros in full swing and BBQ season on, Del Monte has created some delicious hot dog recipes with a twist, using quality tinned fruit, to bring something new to your BBQs.
Maybe you want to put the heat into heatwave with a spicy peach hot dog sauce, or a vibrant tangy mango and BBQ topping, or you might want to try a tastebud tantalizing apricot and blue cheese combo. One thing is for sure, your taste buds will be celebrating, even if the football results don’t go your way…
Hot Dogs with Grilled Mango, BBQ Sauce, Lime Pickled Onion, Yellow Mustard
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4
Ingredients:
- 4 hot dog buns
- 4 sausages
- 6 Del Monte Mango Slices, drained
- 4 tbsp BBQ sauce
- 1 small onion
- 1 lime
- 4 tbsp yellow mustard
- Salt and pepper
Method:
1. Finely chop the onion and add to a bowl with the lime juice. Mix well and set aside to pickle.
2. Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper.
3. When the sausages are done cooking, grill the mango slices until lightly charred for about 1-2 minutes.
4. Lightly toast the hot dog rolls under the grill or on the barbecue for 1 minute. Split open, then add the sausages and scatter over some of the lime-pickled onion. Top with the grilled mango and drizzle to your liking with BBQ sauce and yellow mustard.
Hot Dogs with Crispy Bacon, Spicy Peach BBQ Sauce, Shredded Lettuce
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4
- Ingredients:
- 4 hot dog buns
- 4 sausages
- 2 bacon slices
- 2 tbsp lettuce, shredded
- Salt and pepper
For the spicy peach BBQ sauce:
- 227 g Del Monte Peach Slices (in syrup)
- 30 g honey
- 20 g brown sugar
- 40 g tomato puree
- 10 g Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- A pinch cayenne pepper
- ½ tsp smoked paprika
- 100 ml water
Method:
1. Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper. Add the bacon slices and cook until crispy, for about 4-6 minutes depending on thickness.
2. Combine tomato puree, apple cider vinegar, brown sugar, honey, Worcestershire sauce, onion powder, garlic powder and water in a small saucepan set over medium heat. Bring to a low boil, then cook until thick and coats the back of a spoon, about 10
3. Add the peach slices in syrup and the tomato mixture to a food processor. Blend until smooth. Season to taste with salt. This is your spicy peach BBQ sauce.
4. Lightly toast the hot dog rolls under the grill or on the barbecue for 1 minute. Split open, then add shredded lettuce and the sausages. Drizzle over the spicy peach BBQ sauce and scatter with crispy bacon.
Hot Dogs with Apricot Buffalo Sauce, Blue Cheese, Celery Leaves
Prep time: 20 minutes
Cook time: 12 minutes
Serves 4
Ingredients:
- 4 hot dog buns
- 4 sausages
- 1 handful celery leaves
- 4 tbsp blue cheese
- 1 tbsp chives, finely sliced
- 2 spring onions, finely sliced
For the buffalo sauce:
- 15 g hot sauce (we used Sriracha)
- 50 g Del Monte Apricot Halves
- 25 g unsalted butter, room temperature
- 10 g honey
- 1 tsp garlic powder
- A pinch of smoked paprika
Method:
1. Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper.
2. Add the hot sauce, apricot halves, butter, honey, garlic powder and smoked paprika to a food processor. Blend until the apricots are smoothly combined then pour into a small pan and heat for 3-4 minutes, or until all the butter is melted and the sauce is silky smooth.
3. Lightly toast the hot dog rolls under the grill or on the barbecue for 1 minute. Split open, then add the sausages and celery leaves. Crumble over the blue cheese, drizzle over the apricot buffalo sauce then scatter with chives and spring onions.