Cooks notes: you can choose all three toppings or one type. Each topping quantity is enough for two hot dogs
Equipment: barbeque (bbq) or griddle pan
Halve the buns lengthways and toast in the oven. If you are adding cheese pop it on before toasting the buns.
These could also be toasted on a barbeque. Cook our Deluxe premium Irish jumbo pork sausages for 5-6 minutes until charred.
1. Honey mustard mayo, onions and crispy bacon
Mix the honey, dijon and mayonnaise together in a small bowl. Heat a small pan over a low to medium heat and add the butter. When melted and bubbling add the onion, sauté for 4-5 minutes until softened and golden. Remove and set aside.
Add the bacon to the pan and fry until crisp, this will take 4-5 minutes, turning halfway through.
2. Hot mustard, ketchup and gherkins
Spread mustard and ketchup to either side of each the bun. After the sausage has been cooked and added, top with gherkins.
3. Cheese, mustard and pickled red onions
Mix the onion, vinegar and sugar together in a small bow. Allow to sit overnight or for at least 3 hours until the red onions turn a bright pink colour.
Cut the hot dog bun in half lengthways, but not all the way through and arrange the cheese on one half. Place in the oven for 2 minutes until the cheese has melted. Top with the cooked sausage, spread dijon on the other half of the bun and top with the pickled red onions