Story: Crowd Pleasing Wieners
Episode: 11
Presenter: Caroline Taylor
Air Date: 27th August

Caroline dishes up one of life’s handheld pleasures - the almighty hotdog, and gives us a few tips on how to bring up our hotdogs a touch.

• If you don’t like the usual spatter of the sausage cooking process, then you can poach them first in a little beer first, this sets the protein, adds a bit of flavour and makes sure they are all cooked through.
• This will also stop the skins from bursting too. After they poached, fry /roast them on the outside to get a bit of colour on them.
• Cook and caramelise your onions until they are well and truly cooked through, then once translucent, add a couple of tablespoons of sugar and balsamic vinegar and cook for a further 10 minutes.
• Deep Fried Capers are an unorthodox addition, but so easy. Heat some neutral oil to 70 degrees and deep-fry for 30 seconds, giving you a crispy salty hit in your dogs.
• Grill your brioche bun with a little orange cheese to help you hold your wiener, lay the sausage in with seeded mustard, caramelised onions gherkins and condiment sauces.