Sweet & Smoky Chipotle and Maple Hotdogs
This recipe is one of my go-to quick snacks on a day off, but this would also be perfect for a fireside treat on a cool night. In the time it takes for the coals to hit the sweet spot, all the preparation for this cook will be ready to go. It’s so quick and simple, but completely delicious.
Ingredients
GLAZE
3 tbsp maple syrup
½ tsp chipotle paste
¼ tsp garlic granules
¼ tsp smoked paprika
Pinch of salt
PAPRIKA MAYO
3 tbsp mayonnaise
1 tsp smoked paprika
½ tsp mild chilli powder
Pinch of salt
½ tsp white wine vinegar
8 chipolata sausages
2 spring onions
Crispy onions
8 brioche hot dog buns
Method
1. To make the paprika mayonnaise, mix all ingredients together. Leave to one side until you’re ready to plate up.
2. Make the glaze by stirring all ingredients together to combine.
3. Remove the outer layer of your spring onions and discard, before slicing the remaining spring onions as finely as you can. Set to one side and begin to roll your sausages on the chopping board to reshape them. Tip: Get the sausages as cylindrical as you can, rolling with both hands and keeping an even pressure. This will help them cook more consistently and help them roll over the grill easier. This will be important when adding the glaze.
4. Place the chipolatas on to the grill, being careful to not let them catch, roll them a quarter turn every minute, until the outside of the sausage has a consistent caramel glow to it.
5. Brush the skin of each sausage lightly with your glaze, I used a silicone brush to do this. Turn the sausages so that they are glaze side down on the grill and repeat the process. Turn the sausages every 20 seconds, reapply the glaze after every turn. This will build up the layers of flavour as the sugars caramelise over the hot coals.
6. Once all the glaze is applied, using tongs, continually roll the sausages up and down the grill for a final 20 seconds before removing them from the heat.
7. To serve, split your brioche bun from the top using a sharp knife, be careful to not go the whole way through. Add a layer of paprika mayo in the base before adding a chipolata. Add another drizzle of the mayonnaise over the top. Finish with a pinch of each onion, spring and crispy.
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Method
1. To make the paprika mayonnaise, mix all ingredients together. Leave to one side until you’re ready to plate up.
2. Make the glaze by stirring all ingredients together to combine.
3. Remove the outer layer of your spring onions and discard, before slicing the remaining spring onions as finely as you can. Set to one side and begin to roll your sausages on the chopping board to reshape them. Tip: Get the sausages as cylindrical as you can, rolling with both hands and keeping an even pressure. This will help them cook more consistently and help them roll over the grill easier. This will be important when adding the glaze.
4. Place the chipolatas on to the grill, being careful to not let them catch, roll them a quarter turn every minute, until the outside of the sausage has a consistent caramel glow to it.
5. Brush the skin of each sausage lightly with your glaze, I used a silicone brush to do this. Turn the sausages so that they are glaze side down on the grill and repeat the process. Turn the sausages every 20 seconds, reapply the glaze after every turn. This will build up the layers of flavour as the sugars caramelise over the hot coals.
6. Once all the glaze is applied, using tongs, continually roll the sausages up and down the grill for a final 20 seconds before removing them from the heat.
7. To serve, split your brioche bun from the top using a sharp knife, be careful to not go the whole way through. Add a layer of paprika mayo in the base before adding a chipolata. Add another drizzle of the mayonnaise over the top. Finish with a pinch of each onion, spring and crispy.
