Hot dog with fries and gravy

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Jason Atherton
From Saturday Kitchen

 

Ingredients

For the beef gravy:

  • Beef trimmings: 200g/7oz
  • Olive oil: 1 tbsp
  • Button mushrooms, halved: 10
  • Banana shallot, roughly chopped: 1
  • Garlic cloves, roughly chopped: 3
  • Bay leaf: 1
  • Fresh thyme: 2 bunches
  • Black peppercorns: handful
  • Red wine: 175ml/6fl oz
  • Chicken stock: 1 litre/1¾ pint
  • Veal stock: 1 litre/1¾ pint
  • Red wine vinegar: 1 tsp
  • Unsalted butter: 25g/1oz

For the caramelised onions:

  • Onions, thinly sliced: 2
  • Olive oil: 2 tbsp
  • Unsalted butter: 50g/1¾oz
  • Salt: pinch

For the crispy bacon:

  • Streaky bacon: 5 rashers
  • Unsalted butter: 50g/1¾oz

For the fries:

  • Potatoes, peeled and cut into 1cm thick fries: 2 medium
  • Olive oil: 1 tbsp
  • Salt: pinch
  • Curd cheese: 30g/1oz
  • Pickled jalapenos: 30g/1oz

For the hot dogs:

  • Hot dog sausages: 2
  • Hot dog buns: 2
  • Curd cheese: 30g/1oz
  • Ketchup: 25g/1oz
  • Yellow mustard: 25g/1oz
  • Fresh chives, finely chopped: 1 tsp
  • Pickled cucumber: 5 pieces

Method

Beef Gravy

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. In a flameproof roasting pan, combine beef trimmings with olive oil. Roast for 15 minutes until golden.
  3. Add mushrooms, shallot, garlic, herbs, and peppercorns. Roast for another 20 minutes until caramelized.
  4. Transfer the pan to the stovetop over medium heat. Deglaze with red wine and cook for 5 minutes until reduced.
  5. Add stocks and simmer until liquid is reduced by one-third.
  6. Strain the gravy into a small saucepan over low heat. Finish with red wine vinegar and butter. Set aside.

Caramelized Onions

  1. In a large frying pan over low heat, melt butter with oil.
  2. Cook onions gently for 15-20 minutes until golden and soft.
  3. Drain excess fat and season with salt. Set aside.

Crispy Bacon

  1. In a small frying pan over low heat, melt butter until foaming.
  2. Add bacon and cook until golden. Drain fat.
  3. Chop bacon into fine crumbs. Set aside.

Hot Dogs

  1. Heat a griddle pan on high. Add sausages and oil, cooking for 5 minutes, turning regularly.
  2. Transfer sausages to a baking tray and roast in the oven for 10 minutes.

Fries

  1. Toss potato fries in a large bowl with oil and seasoning.
  2. Cook in an air fryer at 200C for 10-15 minutes until crispy.

Assembly

  1. Cut a ‘V’ shape in each hot dog bun using a serrated knife.
  2. Place caramelized onions in the bottom of each bun, topped with a sausage.
  3. Divide curd cheese between sausages and place in the oven for 1 minute to melt and warm buns.
  4. Squeeze mustard and ketchup over the top. Garnish with pickled cucumbers, crispy bacon, and chives.
  5. For the fries, reheat the gravy and pour over the cooked fries.
  6. Top fries with curd cheese and jalapeños.

Serve hot dogs alongside the loaded fries.

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