Description: A hearty, Irish-inspired take on the classic hot dog, featuring juicy sausages, Guinness onions, and a zingy mustard-mayo sauce.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: Serves 4
Ingredients:
- 4 Irish pork sausages (or good-quality bangers)
- 4 sturdy hot dog buns (brioche or crusty rolls work well)
- 1 large onion, thinly sliced
- 1 tbsp butter
- 60ml (¼ cup) Guinness (or other stout)
- 1 tbsp brown sugar
- 2 tbsp wholegrain mustard
- 2 tbsp mayonnaise
- 1 tsp horseradish (optional for a kick)
- Chopped chives or scallions (to garnish)
- Optional toppings: shredded cabbage, crispy rashers (bacon), or fried egg
Instructions:
- Cook the sausages:
Grill or pan-fry the sausages over medium heat until browned and cooked through, about 12–15 minutes. Turn regularly. - Make Guinness onions:
In a skillet, melt butter and add sliced onions. Cook on low until softened (5–6 minutes), then stir in brown sugar and Guinness. Let simmer until caramelised and reduced, about 10 minutes. - Mix the sauce:
In a small bowl, combine wholegrain mustard, mayonnaise, and horseradish if using. - Assemble the dogs:
Toast or warm the buns. Spread a little sauce on each side, place in the sausage, and top with the Guinness onions. - Garnish:
Sprinkle with chopped chives or scallions and any extra toppings you fancy.
Serving Suggestion
Serve with chunky chips, a side of coleslaw, and a chilled Irish cider or craft beer.
