Recipes
Pork
Barbecue
Hot dog wraps with fiery onion relish

Hot dog wraps with fiery onion relish

Name: Hot dog wraps with fiery onion relish
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 giant hot dogs (loose or canned); 6 Lebanese flatbreads or flour tortillas; Squirty yellow mustard (optional); Watercress, to serve; For the relish; 2 tbsp sunflower oil; 3 red onions, thinly sliced; 1 garlic clove, thinly sliced; 1 tsp yellow mustard seeds; 1 tsp cumin seeds; 3 tbsp light muscovado sugar; 4 tbsp red wine vinegar; Large pinch crushed chilli flakes

Easy
August 2004

Easy
August 2004

Test kitchen approved

Serves 6
Hands on time 35 mins

Hot dogs are a fantastic treat in the summer. The fiery, flavour-packed onion relish gives this recipe a sophisticated edge.

For something a bit more traditional, check out this frankfurter roll with new potato and bierwurst salad.

Dairy-free recipes

Nutrition: per serving

Calories: 400kcals
Fat: 19g (0.6g saturated)
Protein: 13g
Carbohydrates: 47g (12.1g sugars)
Salt: 2.1g

Nutrition: per serving

Calories: 400kcals
Fat: 19g (0.6g saturated)
Protein: 13g
Carbohydrates: 47g (12.1g sugars)
Salt: 2.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

6 giant hot dogs (loose or canned)
6 Lebanese flatbreads or flour tortillas
Squirty yellow mustard (optional)
Watercress, to serve

For the relish

2 tbsp sunflower oil
3 red onions, thinly sliced
1 garlic clove, thinly sliced
1 tsp yellow mustard seeds
1 tsp cumin seeds
3 tbsp light muscovado sugar
4 tbsp red wine vinegar
Large pinch crushed chilli flakes

Method

Begin by making the relish, as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, ¼ teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
Heat the hot dogs according to the packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.