Pork Hotdog Footlong – Superb
Pork Hotdog Footlong – Great for showing off at BBQ Event
Pork Hotdog Footlong – Order Online Today or Call 07932 686498 to place an Order
How Hot should the BBQ be for Hot Dogs
Rotating the franks is also important, as it helps them cook evenly.
When on the grill, hot dogs should be turned about every 30 seconds.
As for the temperature of the grill, aim for a range between 375 and 500 degrees (higher temperatures are ideal for those who love their franks to be a bit crispy).
The giant footlong pork hot dog footlong frankfurter makes for the perfect statement when entertaining! Even ideal if you are looking for something that is a little bit extra. The traditional pork frankfurter is not only very filling but the taste is exquisite too, which is naturally smoked for a mouth-watering flavour.
How to make the Best BBQ Hot Dogs
- Preheat a grill to medium. Lightly oil the grill grates.
- Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
- Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.
Hot dogs with pulled pork and a red onion relish recipe
Serve up these crowd-pleasing hot dogs at your next barbecue blowout.
These delicious dogs are topped with mouthwatering pulled pork and a sticky red onion relish that’s sure to go down a storm at any feast.
Ingredients
- 15g salted butter
- 2 red onions, peeled halved and finely sliced
- 1 tbsp dark soft brown sugar
- 2 tbsp red wine vinegar
- 452g pack Tesco Finest pulled pork with a fiery ginger beer barbecue sauce
- 400g pack Tesco Finest pork and caramelised onion sausages
- 6 pack white finger rolls, split vertically from end to end
- English or American mustard, to serve
- snipped mustard cress, to serve (optional)
Method
- To make the red onion relish, melt the butter in a frying pan over a medium heat and add the sliced onion.
- Cook for 15 minutes, stirring often until the onion is soft, but not highly coloured (reduce the heat if it catches).
- Turn the heat up and add the sugar and vinegar.
- Cook down, stirring, for 5-8 minutes until the onions are sticky and glazed.
- Season and set aside.
- Cook the pulled pork in a microwave or oven, according to pack instructions, reserving the sachet of fiery ginger beer sauce.
- Meanwhile, make sure the coals on your barbecue are white-hot with no trace of flame, then lay the sausages directly on the bars, above a medium-hot area, and cook for 15-20 minutes, turning occasionally, until evenly browned and cooked right through.
- Shred the pulled pork with two forks, as directed on the pack, and combine with the fiery ginger beer sauce.
- Spread the cut insides of the rolls lightly with mustard then put a cooked sausage in each roll.
- Spoon a generous amount of pulled pork down one side and a sixth of the red onion relish down the other. Scatter with some snipped mustard cress, if you like.
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