Spicy Hot Dogs with Sweet Onions

A wors roll with a twist. Quick and easy to make.

Ingredients

- 3 large onions, sliced in rings

- Sunflower or olive oil

- Salt, pepper and sugar to taste

- Dash of vinegar

- 1 x 410g Rhodes tomato and onion mix

- 2 cloves garlic, crushed

- 10ml (2 tsp) chilli flakes

- 2ml (½ tsp) ground cumin

- 15ml (1 tbsp) ground paprika

- Few dashes Tabasco sauce

- 1 x 300g can Bull Brand Corned Meat

- Seasoned cake flour

- 4 fresh hot dog rolls

Method

Fry onions in a little oil until soft, season with salt and pepper to taste and stir in a generous spoon or two of sugar and vinegar. 

Continue to fry on medium heat until lightly caramelised, stirring occasionally. 

Remove from heat and set aside. 

Then place tomato and onion mix in a saucepan together with garlic, chilli flakes, cumin and paprika and bring to boil. 

Turn down heat and simmer without a lid until reduced and thick. 

Taste sauce and season with Tabasco and more salt, pepper and sugar as required. 

Remove from heat, cover and set aside. 

Cut Bull Brand Corned Meat in thick strips and dip each in cake flour. 

Fry in a little hot oil until lightly browned on both sides. 

To assemble, cut the slit into the top of each roll. 

Spoon in a generous portion of sauce, add few strips of meat on top of sauce and finish with onions. 

Garnish with rocket, if using, and serve.