Bwyd Epic Chris

Hawt Dawg

After the sausage masterclass at The Meat Hook by the guru Kimberly Plafke aka STEAK GYLLENHAAL - I went back to the Brooklyn pad and cooked some awesome hot dogs for myself.


  • Sausages
  • Dehydrated shrimp
  • Leek
  • Bonito flakes
  • 2 egg yolks
  • American mustard
  • Anchovies
  • Chili paste for a kick
  • Ketchup
  • Parsley


  1. I'm smoking the sausages with cherry wood to give them a distinctive red colour.
  2. I've brought some cool toppings from the oriental shop, surf and turf vibe! I'm ffrying off some dehydrated shrimp, umami bomb!
  3. I'm chopping up some Welsh leeks into strips and frying them off until they're nice and crispy!
  4. Then I'll be adding some bonito flakes, and tuna flakes which have been fermented and smoked - this is a delicate cross between anchovies and bacon fried crisps you'd use to get in the pub.
  5. To make the anchovy mayo: In with 2 egg yolks, a bit of American mustard and anchovies. I'm using a hand blender to blend everything together whilst adding the oil.
  6. I'll fry off the shrimp with chili paste for some kick, in with the leeks - after a minute the leek and shrimp will be mega crispy!
  7. Time to check on the sausages, they've been smoking for half an hour.
  8. The sausages are ready, time to build this hotdog, next level! The sausage to bun ratio is perfect.
  9. On with the anchovy mayo mustard, ketchup and crispy chilli shrimp.
  10. Add some parsley, crispy leeks and bonito flakes to finish.
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