Step 1

  • Vinegar, cider 125.0 dg
  • Red onion - thinly sliced 200.0 g
  • Cloves 1.0 pc
  • Caster sugar 50.0 g
  • Star anise 1.0 g

Step 2


  1. Step 1

    For the pickled red onion: 
    • Heat the Apple cider vinegar with the clove and star anise.
    • Dissolve the caster sugar and allow to cool.
    • Add the red onion and refrigerate for use.
  2. Step 2

    To serve:
    •Cook your sausage on a grill, rolling to achieve consistent colour.
    •Deep fry the onion rings for 2 minutes until golden brown.
    •Warm the hot dog roll and slice on the top, place the sausage into the bun.
    •Drizzle the HELLMANN'S Sweet BBQ Sauce over the sausage.
    •Spread the pickled red onion along the length of the Hot dog, lay 3 onion rings on top and sprinkle with the sliced spring onions.Serve
Chef Inspiration