Give your campfire meal an Aussie makeover with these gourmet hot dogs, accompanied by three uniquely Australian-inspired toppings. Whether you fancy something with a bit of tang, zest, or spice, these creatively named fixin's are sure to impress and satisfy your down-under cravings.
Ingredients:
For the Grilled Hot Dogs:
- 8 hot dogs
- 1 package hot dog buns
Bush Tucker Relish:
- 4 finely chopped pickles
- 1/4 finely chopped small white onion
- 3 tbsp. fresh flat-leaf parsley, chopped
- 2 tbsp. whole-grain mustard
- Kosher salt, to taste
- Black pepper, to taste
Snappy Chilli Pickle:
- 1 cup white wine vinegar
- 2 tbsp. sugar
- 1 tsp. coriander seeds
- 1/4 tsp. kosher salt
- 2 thinly sliced Fresno chiles
- 1 thinly sliced medium red onion
Outback Horseradish Slaw:
- 3 tbsp. prepared horseradish, squeezed of excess moisture
- 2 tbsp. sour cream
- 1 tbsp. white wine vinegar
- 1 tbsp. mayonnaise
- 1 tsp. sugar
- 2 cups finely shredded purple cabbage
- 1 finely chopped scallion
- 1 grated large carrot
- 2 tbsp. chopped fresh dill
- Kosher salt, to taste
- Black pepper, to taste
Directions:
- Grill the Hot Dogs: Over medium-high heat, grill the hot dogs, turning often, until they are slightly charred and heated through, about 4 to 5 minutes. Optionally, grill the buns until lightly toasted.
- Prepare Bush Tucker Relish: In a bowl, stir together the pickles, white onion, parsley, and whole-grain mustard. Season with kosher salt and black pepper to taste. This mix makes about 2 cups.
- Assemble Snappy Chilli Pickle: In a small pot over medium heat, bring the white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer. Remove from heat and add the Fresno chiles and red onion. Allow it to sit, tossing occasionally, for at least 25 minutes. This mix makes about 1 1/2 cups.
- Create Outback Horseradish Slaw: In another bowl, whisk together the horseradish, sour cream, white wine vinegar, mayonnaise, and sugar. Add the purple cabbage, scallion, carrot, and dill, tossing well. Season with kosher salt and pepper. Let it sit, tossing occasionally, for 15 minutes. This mix makes about 2 cups.
Serving Suggestions:
Serve the grilled hot dogs on the optionally toasted buns, and offer each of the uniquely Australian toppings on the side. Whether you opt for the Bush Tucker Relish, Outback Horseradish Slaw, or the Snappy Chilli Pickle, you're in for a true Aussie treat.
These gourmet hot dogs are perfect for enjoying the great outdoors, Aussie-style. So gather your mates around the campfire, share a laugh, and tuck into a delicious meal that's as vibrant and diverse as Australia itself.
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