Double Dogs

 Just a quick word from me, this blog post was written by my dad and sister as they were the ones who came up with this weird but delicious idea. Hope you enjoy.

I don’t remember where we were when we had the idea that iced buns could be used to make hot dogs but I do know that once we’d thought of it, we couldn’t not make a meal of hot dogs for a main course and hot dogs for pudding.

The hardest thing was deciding what to use for the not-sausage. We considered Twix and we tried out some churros, but the raisin sponge fingers we ended up with were perfect.

Ingredients

For the main course:

• Hot dog buns
• Hot dog sausages
• Yellow mustard

For the pudding:

• Iced buns
• Raisin sponge fingers
• Custard

Instructions

The main thing to get right with hot dogs is that the buns and the sausages are the same length. We usually buy jumbo size to make sure there’s no dead bread in our dogs.

Cook the sausages according to the instructions. While they’re cooking, 

slice the buns vertically down the centre about two-thirds of the way through. Prepare any extra sauces or toppings that you want. We had finely chopped onions and gherkins with ours, and some of us like to put mayo, ketchup, or brown sauce on too.

When the sausages are ready, put them in the buns and squirt a zig-zag of mustard all down their length. Add your sauce and toppings and eat straight away.

The sweet dogs are even easier. Slice your iced buns the same way as you did the hot dog buns and pop a sponge finger in the slot. We found that the bottom of the finger, where it had been in the baking tin, really looked like a sausage so we put them in upside down!

For the custard-as-mustard, we poured some cold custard into a piping bag and squeezed it down the top of the finger. Eat straight away. 

Double dog! Yum! Yum!