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The Huey 'dog'


  • To make the Tomato Jam, toast the mustard seeds in a dry heavy-bottomed pot until they start to pop.
  • Then add the garlic, tomatoes, vinegar, chilli paste, sugar, ginger, fish sauce, stock and seasonings. Cook for about 30-45 mins until thick and fragrant, stirring now and again.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions until golden, regularly stirring.
  • At the same time, blanch the sausages in simmering water. Then cook on a preheated BBQ or ridged grill, before slicing lengthways.
  • Cut the baguette and/or buns almost in half through the top and smear with mustard. Then top with pickles, the sautéed onion, a sausage, the Tomato Jam and grated cheese. Cook under a preheated overhead grill until melted and serve with plenty of serviettes.


  • ½ tbsp mustard seeds
  • 4 plump garlic cloves, crushed
  • 800 gm canned, diced tomatoes
  • 75 ml red wine vinegar
  • 1 heaped tbsp chilli paste
  • 60 gm shaved palm (or soft brown) sugar
  • 35 gm grated fresh ginger
  • 2 tbsp Asian fish sauce
  • 1 cup vegetable stock
  • sea salt & freshly ground pepper
  • olive oil
  • 3 onions, cut in fine wedges
  • 8 good quality sausages, eg. Knackwurst, chorizo, thick smoked frankfurts, etc.
  • 1 Baguette and/or 4 top quality hot dog buns
  • Dijon mustard (optional)
  • Cucumber Pickles or any other pickles (optional)
  • 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