BLOODY MARY HOT DOGS
Takes 30min serves 4
12 cocktail sausages 3 onions, 1 chopped and 2 sliced 2tsp olive oil 200g passata 1tsp smoky spiced hot sauce generous pinch of celery salt 2tbsp tomato ketchup 3tbsp vodka (optional)
200ml vegetable oil 5tbsp plain flour 6 hot dog rolls
1 Preheat the oven to 200°C/fan 180°C/gas 6. Cook the sausages for 10-15min, turning occasionally, until they’re golden brown.
2 Meanwhile, make the Bloody Mary sauce. Fry the chopped onion in the oil for 5min to soften. Add the passata, hot sauce, celery salt, tomato ketchup and vodka, if using. Simmer for 10min.
3 Heat the vegetable oil in a deep frying pan. Meanwhile, coat the sliced onions in the flour.
4 Gently put 1 onion ring in the hot oil – if it floats to the top, bubbles and cooks in 15sec, then the oil is at the right temperature. Cook the onion rings in batches until golden. Use kitchen paper to pat any excess oil from the onion rings and then set aside to keep warm.
5 Slice the rolls, spread over a little of the Bloody Mary sauce and fill with the sausages and crispy onions. Use cocktail sticks to secure the hot dogs and serve with shot glasses full of the leftover sauce on the side, for dipping.