The person who invented sweet chilli dogs, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Sweet chilli dogs are juicy, spicy, messy, filling, amazingly tasty and…. did I already say messy? Chili dogs are great for summer cookouts; you can make the chili ahead and all you have to do is grill the hot dogs and buns long enough to get some char marks. They cook up quickly and can feed many, and happily, and are perfect with a tall glass of lemonade, or a frosty beer. This sweet chilli dogs recipe is quite flavorful. It’s sweet, tangy and bold with a little kick to it. Plain and simple. Not pretty. Not fancy. Just chili. And I’m quite sure you guys will love it as much as my family and I did!
DIRECTIONS 4 fat sausages (sweet chilli if you can get them) 2 onions, red, white or one of each 4 tablespoons sweet chilli sauce 2 tablespoons tomato purée
4 hot dog buns
DIRECTIONS Heat oven to 220°C/200°C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 minutes, turning, until golden and cooked through.
Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning.
Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more. Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions. Serve these delicious sweet chilli dogs immediately.
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