Gourmet hot dogs

Ingredients

• 125 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)curry powder
• to tastegrilled peppers
• 6merguez sausages
• 6gluten-free hot dog rolls
• 2, thinly slicedavocados
• to tastesesame seeds

Instructions

1. 1

   Mix the mayonnaise

   Combine the mayonnaise, Dijon mustard and curry powder, then set the spiced mayonnaise aside.

2. 2

   Heat the barbecue

   Preheat the barbecue to medium-high.

3. 3

   Prepare the peppers

   Prepare the grilled peppers according to their recipe, then set them aside.

4. 4

   Grill the sausages

   Grill the merguez sausages for about 8 minutes, turning them several times until cooked through. Grill the rolls as well.

5. 5

   Assemble the hot dogs

   Fill the rolls with the sausages, spiced mayonnaise, grilled peppers and avocado, then finish with sesame seeds.

What are gourmet hot dogs?

A hot dog is a sausage served in a split roll, a familiar format with roots in American street-food culture. This version gives it a North African-inspired twist with merguez, a spiced sausage, alongside curry mayonnaise, grilled peppers and avocado.

The mix works because the sausages bring savoury spice, while the creamy sauce and avocado soften their heat. Peppers and sesame add colour and a little contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 22g protein, 43g carbs, 49g fat.

The rolls supply most of the carbohydrates, while merguez and mayonnaise contribute much of the fat; the sausages also provide protein. Avocado adds more fat and fibre, and serving a hot dog with salad or other vegetables can balance the plate.

The key ingredients

Merguez: these spiced sausages provide the main flavour, so choose ones you enjoy eating on their own. Their fat also helps keep them juicy on the grill.

Gluten-free rolls: use rolls that are sturdy enough to hold the sausage and toppings. Check the packaging if you need to avoid gluten, and toast them briefly on the barbecue for a firmer surface.

Mayonnaise: Dijon mustard and curry powder turn it into a quick, tangy sauce. Check the mayonnaise label if dairy-free ingredients are important to you.

Getting the grill right

Medium-high heat gives the sausages colour while allowing the centres time to cook. Turn them several times during the roughly 8-minute grilling time, and use the recipe's visual cue: they should be cooked through.

Grill the rolls too, but keep an eye on them as they can toast quickly. A little colour adds texture without making them too brittle to hold.

Balancing the toppings

Sauce: mix the mayonnaise, mustard and curry powder before grilling so it is ready when the sausages come off the barbecue. Taste the blend and adjust the amount you spread on each roll to suit your preference.

Avocado: thin slices are easier to arrange and bite through than thick chunks. Add the peppers and avocado with the sauce, then scatter sesame seeds over the top for a small crunch.

What to serve alongside

Serve the hot dogs straight away, while the sausages are hot and the rolls are lightly toasted. A crisp green salad or simple slaw makes a fresh counterpoint to the rich sausage and mayonnaise.

For a more substantial barbecue spread, add grilled vegetables or a potato salad. Check that any sides are gluten-free if you are serving someone who needs to avoid gluten.

Timing and preparation

The total time is about 32 minutes, including preparation of the grilled peppers. Since the pepper recipe is separate, have it ready or prepare it as directed before assembling the hot dogs.

Mix the mayonnaise while the barbecue heats, then grill the sausages and rolls. Assemble just before serving so the rolls stay at their best.

Recipe notes & tips

• Mix the curry mayonnaise before you start grilling so it is ready for assembly.
• Turn the sausages several times to encourage even cooking.
• Watch the rolls closely on the barbecue so they toast without becoming too crisp.
• Slice the avocado thinly for easier layering and eating.
• Keep the grilled peppers and sesame seeds ready before the sausages finish cooking.

Variations

• More heat: add a little extra curry powder to the mayonnaise.
• Fresh herbs: scatter chopped coriander over the assembled hot dogs.
• Extra crunch: add finely sliced red onion with the sesame seeds.
• Different peppers: use a mix of grilled pepper colours for a varied topping.
• Dairy-free check: choose mayonnaise and rolls labelled suitable for your needs.

Common mistakes to avoid

• Skipping the turns: sausages may cook unevenly; turn them several times as they grill.
• Over-toasting the rolls: they can become difficult to hold; grill them briefly and keep watch.
• Thick avocado pieces: they can slide out of the roll; slice the avocado thinly.
• Sauce overload: too much mayonnaise can swamp the other flavours; spread on a modest layer and add more if wanted.
• Assembling too early: the rolls can soften; fill them just before serving.

How to store

Store leftover cooked sausages and toppings separately in covered containers in the fridge and use within 3 days. Reheat the sausages until piping hot, then assemble in freshly toasted rolls; avocado is best sliced just before serving.

Frequently asked questions