Chow Chow Hot Dogs

The boy is very happy that we are having hotdogs for lunch. He’s perfectly happy to have them with ketchup and French’s American mustard, but these are special with their sweet and sour relish.

4 hot dogs

4 hot dog buns

2 sweet white onions

2 Jalapenos

4tbsp cider vinegar

2tbsp olive oil

2tbsp brown sugar

1tbsp English mustard

1tsp ground turmeric

½ tsp caraway seeds

Salt & pepper

The hardest part these days is finding decent frankfurters. Check the ingredients and reject anything that says MRM or similar on the label. This means it will be made of stuff that I’m not happy with the boy eating. It means mechanically rendered, which frankly is unfit for human consumption. Sadly most commercial frankfurters are made from this. Herta are decent though too thin, as are Matteson's which are too thick. I have found just the right one in Lidl. If you love him hunt down the right ones. I do, so I do. I think the rolls should be soft rather than crisp.

Make the relish first. Slice the onions finely and chop the jalapeno. I have deseeded them and am saving the seeds to plant next year as jalapenos are so expensive in the UK. Saute for 10 minutes in the oil (use cheap olive oil), and add the vinegar, mustard, sugar, turmeric and caraway seeds. Keep on a low heat and mix until it thickens into a relish texture. About another 10 minutes.

Fry the frankfurters for a few minutes – they should be already cooked, so you’re just improving the flavour and texture. At this point the boy and his cat will pad in, having smelled something good going on. Give his cat an inch of sausage and tell the boy to wait.

Assemble the hotdogs – this doesn’t needs instructions. Stuff in as much chow chow relish as you can manage. I can’t resist a shake of Frank’s Red Hot Sauce on mine.  Wrap in kitchen paper and make sure the boy isn’t wearing a white T-shirt.