Ingredients

How to make it

  • Preheat Oven to 400f/200c/Fan 190c/Gas 6
  • Spread out the mince in an oven tray and roast in the oven until very dry, crisp and brown;
  • Drain and set aside;
  • Heat the oil in a large pan on a low setting, add the onions and, stirring occasionally, slowly sweat them for some 10 minutes or so;
  • Add the garlic and continue to cook, again stirring occasionally, for a further 10 minutes or so or until soft;
  • Add the pepper and chilli and, stirring occasionally, allow the pepper to soften;
  • Add cayenne pepper, paprika, sugar, mustard and salt and pepper, mix in well and, stirring occasionally, cook for some 5 minutes or so;
  • Add vinegar and tomato puree and, mixing in well, continue to cook, stirring occasionally, for a further 3 to 4 minutes or so;
  • Add the passata/triturado, again stir in well, and reduce down to a thick mixture;
  • Season to taste with tabasco and Worcestershire sauces;
  • Bring a pan of water to just below boiling, add the hot dogs and, reducing the heat, warm them through at a simmer;
  • Drain and place the hot dogs in the split buns, spoon over the sloppy joe mixture and top with sour cream, hot dog mustard and pickled gherkins.

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