Home-made Beef and Bean ‘Hot Dogs’ with Pepper and Onion Relish

If you worry about the ingredients in store-bought hot dogs, simply make your own.

I really love how easy it was to make these delicious ‘hot dogs’. You just throw the ingredients into the food processor and then cook the sausage patties on the BBQ grill or a griddle pan on the stovetop.

I’m not a nutritionist, but the result has also got to be healthier than store-bought sausages. The beans make the consistency lighter but at the same time more filling, and they help the sausages keep their shape. Think of it like chili con carne but in the form of a hot dog 🙂

This is a super-versatile recipe as you can make sausages, burgers, meatballs or even rissoles with the beef & bean mixture. You make the decision based on what you want to serve with the meat, and what shaped bread rolls you have.

And I haven’t even mentioned the capsicum (bell pepper) and onion relish which you can use to top the hot dogs and eat as a side-dish. It is the perfect accompaniment and will cook in the same time as the sausages.

Ingredients – serves 4:

  • 1 small onion, peeled and chopped into quarters
  • 400g/14 oz can red kidney beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon Mexican chilli powder
  • 2 garlic cloves, crushed
  • black pepper, to season
  • 500g/1 lb beef mince (ground)
  • 4 hot dog buns or bread rolls
  • tomato ketchup and mustard, to serve

Pepper and onion relish:

  • 1 small onion, peeled, halved and finely sliced
  • 1 red capsicum (bell pepper), finely sliced
  • 1 green capsicum (bell pepper), finely sliced
  • drizzle of olive oil

Method:

  • Put the quartered onion, drained red kidney beans, cumin, coriander, oregano, chilli powder, garlic and a good seasoning of black pepper into your food processor. Pulse until you have a bean paste. Add the beef mince to the food processor and pulse until combined with the bean paste.
  • Turn the beef & bean mixture out onto a clean work surface. Use your clean hands to form into 4 thick sausages (or burgers or meatballs or rissoles). Place the sausages onto a plate and refrigerate for at least 30 minutes – this will help them to keep their shape when cooking.
  • Put the ingredients for the pepper & onion relish onto a large piece of aluminium foil and then fold up the foil to make a parcel.
  • Cook the sausages over a medium heat on your BBQ grill or a griddle pan on your stovetop. The cooking time will depend on the form and thickness of your sausages. (My sausages took about 15 minutes, but they were pretty thick!)
  • Meanwhile, cook the sliced onion and capsicum (peppers) in the foil parcel. You can cook them either on the BBQ grill or in a hot oven. They are cooked when everything is tender – the BBQ grill will give you some nice char marks on the peppers.
  • Once your sausages are cooked, put them into your hot dog buns (or bread rolls) topped with a little of the pepper & onion relish. Drizzle with plenty of tomato ketchup and mustard. Serve extra relish on the side.
  • Enjoy!

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