Here are recipes for you to celebrate International Hot Dog Day

People have been debating about the origin of the humble hot dog for more than 150 years.

Whether it was Charles Feltman, a German immigrant who ran a hugely successful restaurant on Coney Island or Bavarian immigrant Anton Feuchtwanger who sold hot sausages on the streets of St Louis who added a roll to prevent customers from burning their fingers, there is no denying that it is an on-the-go favourite for both young and old.

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In celebration of International Hot Dog Day on July 19, Capsicum Culinary Studio chefs are sharing some of their favourite recipes to spice things up …

Sticky Hot Dogs

You’ll need:

6 sausages

2 tbsp sunflower oil

2 onions, thinly sliced

1 tsp mustard seeds

2 tbsp maple syrup

6 hot dog rolls

1 tbsp Dijon mustard

Large pinch brown sugar

2 tsp wine or cider vinegar

Handful of rocket leaves

Method

Heat the oven to 200°C and place the sausages in a non-stick baking tray and roast for 20 mins.

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Heat the oil in a frying pan and cook the onions and mustard seeds together for 10 to15 mins until soft and golden.

Remove the sausages and brush with maple syrup.

Place the rolls onto the same baking tray and return to the oven for five minutes or until the sausages are dark and shiny.

Stir the mustard, sugar and vinegar into the onions until the sugar has melted.

Cut the rolls open across the top, add a layer of rocket leaves, followed by a sausage and then spoon over the mustardy onions.

Hot Hot Dogs

You’ll need

6 chorizo sausages

1 tbsp olive oil

6 shallots, peeled and sliced lengthways

3 tbsp sherry vinegar

1 tbsp honey

6 hot dog rolls

3 tomatoes, finely chopped

50g feta, crumbled

For the chimichurri

1 shallot, peeled and finely chopped

1 medium red chilli, finely chopped,

1 garlic clove, crushed

2 tbsp sherry vinegar

small bunch of parsley, finely chopped

small bunch of coriander, finely chopped

50ml extra virgin olive oil, plus 1 tbsp

Method

For the chimichurri, combine the ingredients in a bowl with ½ tsp salt and set aside.

Place the sausages in an oven tray and grill under medium-high heat for 12 to 15 minutes.

Heat oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown.

Stir in the vinegar and honey and cook for a few minutes until sticky. Warm the hot dog rolls under the grill and cut the cooked sausages in half lengthways.

Place a sausage in each roll then top with a big spoonful of the chimichurri, chopped tomato, feta and sticky shallots.

Hoisin Hot Dogs

You’ll need

1 tbsp sriracha

1 tbsp mayonnaise

6 sausages

2 tbsp hoisin sauce

6 hot dog rolls

¼ cucumber, thinly sliced

4 spring onions, sliced

Method

Mix the sriracha with the mayonnaise.

Brush the sausages with the hoisin sauce and cook under a medium-high grill for 12 to 15 minutes, until cooked.

Cut the rolls open across the top and fill each with a sausage and spoon over some extra hoisin sauce.

Top with the cucumber, sriracha mayonnaise mix and spring onions.