Bring out the bangers on National Hotdog Day and slather with homemade piccalilli
For the piccalilli
200g brown onions
60g cocktail onions
150g banana shallots
300ml white wine vinegar
150g malt vinegar
175g caster sugar
25g English mustard powder
10g turmeric powder
1½ tbsp cornflour
For the hotdogs
4 hotdog sausages
1 large brown onion, finely sliced
Butter for frying
4 hotdog rolls
Start by making the piccalilli. Remove the leaves from the cauliflower and cut in half. Put one half back in the fridge and cut the remaining half into small florets. Finely dice the brown onions and banana shallots and put into a bowl with the cauliflower. Sprinkle over a generous amount of salt, cover and refrigerate overnight.
The next day, cut the cucumber in half and scoop out the seeds with a teaspoon. Dice into small pieces and put into a bowl with a generous amount of salt. Leave to sit for 15 minutes.
In a saucepan, mix the vinegars, sugar, mustard powder, turmeric and cornflour. Bring to the boil and whisk continuously for 2 minutes. Remove from the heat.
While you are waiting for the mixture to come up to the boil, rinse the cauliflower and onions in a colander under cold water to remove the salt. Pat dry with a clean tea towel. Do the same with the cucumber and add to the cauliflower. Add the cocktail onions and mix together.
Pour over the hot sauce and bottle into sterilised jars.
Preheat your grill to hot. Add one tablespoon of oil to a frying pan and cook the sliced onions over a gentle heat for 5 minutes. If they begin to catch on the bottom, add a splash of water to the pan. After 5 minutes, add a little butter and cook for a further 5 minutes until they are soft but not coloured. You may need to add a little more water if needed.
Cook the sausages under a hot grill, turning every so often until they are cooked through.
Recipe by Jody Spencer
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