American style hot dogs, great “add in” for all the BBQs this summer :)
A good one for all those summer BBQs. They can be made the day before and sat in the fridge ready for the BBQ in the marinade or do them in a frypan inside. These are made of whole carrots so there is no mucking around required. They are super simple to pull together, just ensure you have all the ingredients. I enjoyed the addition of miso soup sachet, but I do realise many may not have these on hand, so this ingredient is definately optional, simply replace with water.
Under a week until Christmas Day ! Better get to the shops. I daresay I’ll do a few recipes before then, but if I don’t get around to it, have an awesome festive season ???
Joni ???
Disclaimer: this is definately not my original idea, I saw it a while back as a concept and combined many of the recipes into a marinades that I like ! I was super sceptical but am defiantly a big fan of this idea !
- 6 carrots
- 1 sachet miso soup or 1/2 cup water
- 1 tbs BBQ sauce
- 2 tbs apple cider vinegar
- 1 tbs worstershire sauce (gluten free)
- 1 tbs soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
- 1 tbs olive oil
- 1 baby cos lettuce
- 2 onions
- 1 tbs balsamic vinegar
- Low cal tomato sauce
- American yellow mustard sauce
- Pickles - cucumber or onions if you have them on hand
- Any other toppings you like
- Peel and top and tail the carrots. You can shape them into a proper hot dog shape by peeling more carrot off the thick top part and slightly rounding the ends with the peeler until you make a cylinder.
- In a snap lock bag or glass container, add all the marinade ingredients. Place the carrots in there to sit for at least two hours, if not overnight. If you don't have time for this, you can just spoon a bit of it over the top of the hot dogs as they cook to get the flavour.
- Heat a small fry pan over low-medium heat. Add 1 tbs olive oil. Add the onions. Cook until well browned. Add the balsamic vinegar and cook for a further 3-4 mins. Remove and set aside.
- Using tongs add the drained hot dogs to the fry pan, reserving a couple of tbs of the marinade. Cook slowly for approx. 15 mins turning occasionally. You may need more or less depending on the size of your carrots. Once almost cooked through, add the reserved marinade. Cook until absorbed, this will give them a great flavour.
- Lay out your lettuce leaves on a plate, add the onion and pickles if you have them. Add the hot dogs on top. Squeeze over the tomato and yellow mustard sauce. Season with salt and pepper.
- Enjoy !
- These hot dogs can be bbqed, pan fried or oven roasted.
- They freeze well uncooked out of the marinade, ready for cooking, make sure you seal the bag well.
- Awesome addition to a social BBQ so you can eat and enjoy as well.
