New York-style Sloppy Joe Hot Dog
The perfect all year-round dish. The spice level can be tailored to everyone’s preferred taste and, if you don’t fancy beef, you can change it up to lamb, pork or even something more elevated like venison.
Ingredients
350g beef mince, 20% fat content
1 white onion, peeled and diced
2 cloves of garlic, chopped
1 tsp cracked black pepper
1 tbsp tomato puree
100ml beef stock
100ml red wine
150g chopped tin of tomatoes
1 tin of drained pinto or kidney beans.
20g bitter dark chocolate
2 limes for juicing
3 tbsp coriander, chopped
4 jumbo sausages (choose your favourite)
Vegetable oil
ADDITIONAL INGREDIENTS
4 tbsp American mustard
4 tbsp tomato ketchup
4 all butter brioche hot dog buns
4 tbsp pickled chillies (optional)
4 tbsp crispy onion flakes
Method
1. To begin this recipe, fire up the BBQ with Bryant & May Matches and let it settle until it’s nice and hot.
2. Place a large pan on top of the fire and leave to heat up.
3. Add the vegetable oil and the mince to the pan and fry until fully golden and toasted. This will drive a wonderful roasty flavour for the topping.
4. Next, stir in the diced onion, garlic, pepper and tomato puree, and cook for 5 minutes or so, being careful not to burn.
5. Then deglaze the pan with a little beef stock, red wine and tomatoes. Bring to the boil and, if needed, remove from the direct heat and allow the ragout to simmer and reduce slowly.
6. Once the ragout is rich and slightly thickened, remove from the heat and season with the salt, chocolate, lime juice and coriander. Set to one side whilst you cook the sausages.
7. For the sausages, drizzle with a little oil and cook on the slightly cooler side of the BBQ for around 10–15minutes. This will allow them to colour and crisp up nicely.
8. Once the sausages are cooked, remove them from the heat and rest for 8 minutes.
9. To serve, cut the bun as you would for a hotdog and lay the sausage.
10. Spoon over a generous helping of the ragout, (now’s the part you would scatter over the pickled chillies if you wanted them), then drizzle over the mustard, ketchup, and sour cream. Go as big as you like on toppings.
11. Finally, sprinkle over the crispy onions
12. Make sure you are armed with a good supply of napkins, this will get messy but, I promise you, it’ll totally be worth it.
More Recipes Ideas from Chris Mackett
Method
1. To begin this recipe, fire up the BBQ with Bryant & May Matches and let it settle until it’s nice and hot.
2. Place a large pan on top of the fire and leave to heat up.
3. Add the vegetable oil and the mince to the pan and fry until fully golden and toasted. This will drive a wonderful roasty flavour for the topping.
4. Next, stir in the diced onion, garlic, pepper and tomato puree, and cook for 5 minutes or so, being careful not to burn.
5. Then deglaze the pan with a little beef stock, red wine and tomatoes. Bring to the boil and, if needed, remove from the direct heat and allow the ragout to simmer and reduce slowly.
6. Once the ragout is rich and slightly thickened, remove from the heat and season with the salt, chocolate, lime juice and coriander. Set to one side whilst you cook the sausages.
7. For the sausages, drizzle with a little oil and cook on the slightly cooler side of the BBQ for around 10–15minutes. This will allow them to colour and crisp up nicely.
8. Once the sausages are cooked, remove them from the heat and rest for 8 minutes.
9. To serve, cut the bun as you would for a hotdog and lay the sausage.
10. Spoon over a generous helping of the ragout, (now’s the part you would scatter over the pickled chillies if you wanted them), then drizzle over the mustard, ketchup, and sour cream. Go as big as you like on toppings.
11. Finally, sprinkle over the crispy onions
12. Make sure you are armed with a good supply of napkins, this will get messy but, I promise you, it’ll totally be worth it.
