BLOODY MARY HOT DOGS

Takes 30min serves 4

Style at Home (UK) - - Bonfire Night -

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.

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