Each topping quantity is enough for two hot dogs – so pick just one variety or mix it up!

Makes: 6 hot dogs
Cooking time: 15 mins
Equipment needed: Outdoor barbecue or griddle pan

Prepping your hot dogs

1. Halve 6 whole hot dog buns lengthways and toast in the oven or on the barbecue. If you are adding cheese pop it on before toasting the buns.
2. Cook 6 Deluxe Premium Jumbo Irish Pork Sausages for 5-6 minutes until charred.

1. Honey mustard, bacon and onion hot dogs

What you’ll need

• 2 tsp honey
• 2 tsp wholegrain mustard
• 1 tbsp mayonnaise
• 25g butter
• 0.5 whole onion, diced
• 4 slices GLENSALLAGH Smoked Bacon

What to do

• Mix the honey, dijon and mayonnaise together in a small bowl.
• Heat a small pan over a low to medium heat and add the butter. When melted and bubbling add the onion, sauté for 4-5 minutes until softened and golden. Remove and set aside.
• Add the bacon to the pan and fry until crisp, this will take 4-5 minutes, turning halfway through.
• Put each sausage in a hot dog bun and add your toppings.

2. Hot mustard, ketchup and gherkin hot dogs

What you’ll need

• 2 tbsp tomato ketchup
• 2 tbsp American mustard
• 2 gherkins, sliced

What to do

• Spread mustard and ketchup to either side of each bun.
• After the sausage has been cooked and added in, top with gherkins.

3. Cheese, mustard and pickled onion hot dogs

What you’ll need

• 0.5 red onion, thinly sliced
• 50ml white wine vinegar
• 25g sugar
• 4 cracked black pepper cheddar slices

What to do

1. Mix the onion, vinegar and sugar together in a small bowl. Allow to sit overnight or for at least 3 hours until the red onions turn a bright pink colour.
2. Cut the hot dog bun in half lengthways, but not all the way through and arrange the cheese on one half.
3. Place in the oven for 2 minutes until the cheese has melted. Top with the cooked sausage, spread dijon on the other half of the bun and top with the pickled red onions