Backyard Hotdog Recipe

Instructions

1. Step 1

   Mix all the ingredients for the barbecue sauce in a pan, except the butter and soy sauce (these two will be added close to end of the cooking time) | Ingredients: 3 tbsp of French's classic mustard , 1 tbsp of caster sugar , 1 tbsp of brown sugar , 1 tsp apple cider vinegar , 1 tbsp of water , 1 tsp chilli powder , 1 tsp cayenne pepper

2. Step 2

   Bring the liquid to a gentle simmer and cook for 1 hour until the sauce is thick and has a dark golden colour. Make sure to whisk constantly whilst simmering to make sure it doesn’t stick to the bottom of the pan

3. Step 3

   When thick and golden, add the soy sauce and the butter and simmer again for 5 minutes | Ingredients: 1/4 tsp soy sauce , 0 oz of butter, cold

4. Step 4

   Then, let the sauce cool down (keep refrigerated for up to 5 days)

5. Step 5

   Grate the cabbage and carrots and keep refrigerated | Ingredients: 1 1/8 lb of white cabbage , 1 3/4 oz of carrots

6. Step 6

   Make the coleslaw dressing by mixing all the rest of the ingredients listed. Mix well with a whisk until you get a smooth sauce (not grainy, if it does look grainy keep on mixing) | Ingredients: 3/4 cup of mayonnaise , 1/2 cup of cane sugar , 1/3 cup of buttermilk , 1 tbsp of lemon juice , 3 tbsp of white wine vinegar , 1 tsp salt , 1/4 tsp freshly ground black pepper

7. Step 7

   Just before serving, dress the vegetables with the sauce

8. Step 8

   Cook your hot dogs in a sauté pan with a bit of vegetable oil until heated through | Ingredients: 4 hot dog sausages

9. Step 9

   Mince bacon when raw, and then fry until crispy | Ingredients: 8 rashers of streaky bacon

10. Step 10

    Put some barbecue sauce in a roll, then the hotdog, then more barbecue sauce. Add your coleslaw and sprinkle the crispy bacon | Ingredients: 4 hot dog buns