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The Huey Dog

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions until just charred around the edges, continually tossing.
  • At the same time, blanch the sausages in simmering water until just tender to the touch. Drain well and then cook on a preheated ridged grill or BBQ.
  • Cut the buns almost through lengthways from the top.
  • Then combine the butter, garlic and parsley with a good squeeze of lemon juice.
  • Spread the butter on the inside of the buns, place them in a baking tray and cook in the oven for about 6 mins until crispy and crunchy.
  • Then spoon the mustard in the buns with the pickles and insert the sausages. Top with the onions and lots of grated cheese, and cook under the overhead grill for about 3-4 mins until the cheese has melted.

Ingredients

  • olive oil
  • 2 onions, cut into very thin wedges
  • 4 Knackwurst (or similar) sausages
  • 6 hot dog buns
  • 1 heaped tbsp softened butter
  • 1 large garlic clove, crushed
  • 1 heaped tbsp chopped fresh parsley
  • ½ lemon
  • mustard
  • green tomato pickles,  tomato sauce or chutney
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm