Inspired by the festive favourite pigs in blankets, Tom Kerridge’s ultimate barbecue hot dog is wrapped in bacon and topped with caramelised onions, melted cheese and mustard mayo.

The ultimate hot dog
(Cristian Barnett/PA)
The ultimate hot dog
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Nutrition Facts
Ultimate hot dog recipe
Amount Per Serving
Calories 980 Calories from Fat 729
% Daily Value*
Fat 81g125%
Saturated Fat 29g181%
Trans Fat 1g
Cholesterol 117mg39%
Sodium 2647mg115%
Potassium 679mg19%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 9g10%
Protein 28g56%
Vitamin A 402IU8%
Vitamin C 9mg11%
Calcium 186mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate hot dog recipe

Taking the humble hog to the next level
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Party food
Cuisine: British
Servings: 4
Calories: 980kcal
Author: Tom Kerridge


  • Cast-iron pan
  • Metal skewers


For the barbecue burnt onions:

  • 3 large onions finely sliced
  • 3 tbsp vegetable oil

For the pigs in blankets:

  • 4 jumbo sausages
  • 2 tsp (heaped) mild curry powder
  • 12 rashers of streaky bacon

For the German mustard mayo:

  • 100 g thick mayonnaise
  • 40 g German mustard
  • 3 tsp finely chopped shallot
  • 10 cornichons finely sliced
  • 2 tbsp dill finely chopped
  • Salt and freshly ground black pepper

To assemble:

  • 4 long hot dog rolls
  • 8 large slices of dill pickle
  • 8 thick slices of smoked Bavarian cheese
  • A bunch of spring onions, green part only finely sliced


  • To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.
  • Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using three rashers per sausage, and secure the bacon with a couple of cocktail sticks.
  • Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.
  • Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.
  • To build the hot dogs, cut the rolls through the middle and spoon in plenty of caramelised onions. Add the bacon-wrapped sausages and top with the pickle slices and cheese.
  • Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer the hot dogs to plates and spoon on the German mayo. Scatter over the spring onions for freshness and serve.


Calories: 980kcal | Carbohydrates: 35g | Protein: 28g | Fat: 81g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 2647mg | Potassium: 679mg | Fiber: 4g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 4mg
Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge
(Cristian Barnett/PA)

Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, photography by Cristian Barnett, is published by Bloomsbury Absolute.

Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible
  • Amazon Kindle Edition
  • Kerridge, Tom (Author)
  • English (Publication Language)

Last update on 2021-06-18 / Affiliate links / Images from Amazon Product Advertising API


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