hot dog toppers

hot dog toppers

Top of the dogs

Chance of an impromptu barbecue? Get your friends round, then whip up some hot dogs — using 100% British pork sausages — and offer a choice of simple toppers for people to help themselves. A glass of bubbles will make it really special

Banh mi style dog

This hot dog is based on a tasty Vietnamese street food snack

Feeds 6 • Ready in 10 mins, plus pickling

  • 50g Co-op British white cabbage, finely sliced
  • 1 small carrot, cut into matchsticks
  • 5 radishes, finely sliced
  • 1 red chilli, deseeded and finely sliced
  • 3 tbsp Co-op white wine vinegar
  • 1 tbsp Fairtrade caster sugar
  • ¼ cucumber, finely sliced
  • Co-op mayonnaise, to serve
  • Hot chilli sauce (we used sriracha), to serve
  • 4 tbsp Co-op salted and roasted peanuts, chopped
  • ½ x 25g pack coriander, roughly chopped
  1. In a bowl, combine the cabbage, carrot, radish, chilli, vinegar and sugar, then set aside to pickle for 10 mins.
  2. Top the hot dogs with the pickle and cucumber. Drizzle over the mayo and hot sauce, then finish with the nuts and coriander.

Mexican corn dog

Smoky, crunchy, spicy and sweet all at once — a real flavour bomb

Feeds 6 • Ready in 15 mins

  • 4 Co-op sweetcorn cobettes
  • 2 tbsp Co-op unsalted butter, softened
  • 1 tsp medium chilli powder (or hot, if you prefer)
  • Zest and juice of 1 lime
  • 1 Co-op British little gem lettuce, sliced
  • 9 cherry tomatoes, finely chopped
  • 100g Co-op Feta, crumbled
  1. Cook the corn on the barbecue, under a preheated grill or in a griddle pan for 8-10 mins, turning often, until charred and tender.
  2. Slice the kernels from the cobs, put in a bowl and mix with the butter, chilli, lime zest and juice, then season.
  3. Divide the lettuce and the corn mixture evenly between the hot dogs, then top with the tomato and crumbled Feta to serve.

Hawaiian fruity dog

Inspired by pizza, we tried putting pineapple on a dog. It really works!

Feeds 6 • Ready in 10 mins

  • 227g can pineapple slices in pineapple juice, drained
  • 1 small red onion, finely chopped
  • 30g Co-op sliced green jalapeños, roughly chopped
  • ½ x 25g pack coriander, roughly chopped
  • 6 tbsp Co-op mayonnaise
  • 1 tbsp Co-op dark soy sauce
  1. Start by making a fruity salsa: heat a nonstick frying pan and dry fry the pineapple until charred, about 1-2 mins each side.
  2. Roughly chop the warm pineapple, combine with the onion, jalapeños and coriander, then season. Mix the mayo with the soy sauce.
  3. Top the hot dogs with the pineapple salsa, then drizzle the soy and mayo combo over the top to serve.

Chutney mac ’n’ cheese dog

Ready made macaroni cheese keeps this easy. Paired with bacon, it’s brilliant in a hot dog

Feeds 6 • Ready in 15 mins

  • 400g pack Co-op macaroni cheese
  • 6 rashers Co-op British unsmoked rindless streaky bacon
  • 6 tbsp Co-op Irresistible caramelised red onion chutney
  • ½ x 25g pack flat leaf parsley, roughly chopped
  1. Prepare the macaroni according to the pack instructions. Preheat the grill to medium-high, then cook the bacon until crisp — about 3 mins each side.
  2. Divide the macaroni between the hot dogs. Dot with the onion chutney and crumble over the bacon, then finish each one with a little parsley to serve.

Reuben style dog

Here’s our tasty take on a classic American sandwich, made with Swiss cheese and a spicy Russian style dressing

Feeds 6 • Ready in 5 mins

  • 4 tbsp Co-op mayonnaise
  • 2 tbsp tomato ketchup
  • 1 tbsp Co-op hot horseradish sauce
  • 1 tsp hot sauce (we used Tabasco)
  • ½ tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 3 medium Co-op whole pickled gherkins, chopped
  • 60g Emmental, grated
  1. Start by making a dressing: combine the mayo, tomato ketchup, horseradish, hot sauce, Worcestershire sauce and smoked paprika, then season to taste.
  2. Divide the dressing, chopped gherkins, and Emmental between the hot dogs to serve.

BASE HOT DOG

100% British pork sausages in a toasted roll

Feeds 6 • Ready in 10 mins

  • 6 Co-op Irresistible British outdoor bred pork sausages
  • 6 Co-op white finger rolls

Cook the sausages according to the pack instructions and toast the rolls on the barbecue, under a preheated grill or in a griddle pan. Serve with the toppings.

Co-op 6 White Finger Rolls, 300g
Co-op Irresistible British outdoor bred 6 pork sausages, 400g