25/06/25
Hot Dogs with Apricot Buffalo Sauce, Blue Cheese, Celery Leaves
INGREDIENTS
-
4 hot dog buns
- 4 sausages
- 1 handful celery leaves
- 4 tbsp blue cheese
- 1 tbsp chives, finely sliced
- 2 spring onions, finely sliced
- For the buffalo sauce
- 15 g hot sauce (we used Sriracha)
- 50 g Del Monte Apricot Halves
- 25 g unsalted butter, room temperature
- 10 g honey
- 1 tsp garlic powder
- A pinch of smoked paprika
HERE’S ALL YOU NEED TO DO:
STEP 1:
Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper.
STEP 2:
Add the hot sauce, apricot halves, butter, honey, garlic powder and smoked paprika to a food processor. Blend until the apricots are smoothly combined then pour into a small pan and heat for 3-4 minutes, or until all the butter is melted and the sauce is silky smooth.
STEP 3:
Lightly toast the hot dog rolls under the grill or on the barbecue for 1 minute. Split open, then add the sausages and celery leaves. Crumble over the blue cheese, drizzle over the apricot buffalo sauce then scatter with chives and spring onions.
