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17th of sandwich – Chapter 4: Grilled Hot Dogs With Onions And Mango Chutney

Photos and writing by: Brodie Porterfield

Kelley and I have been enjoying produce from a local farmer’s market.  I am fascinated by how differently food can taste depending on how it has been processed.  Why am I craving turnips lately?  Perhaps the produce we get there has been grown, harvested, and/or packaged in a somewhat more “pure” or “natural” way.  All I really know is their bell peppers, carrots, and greens (and everything else) just taste a lot better.  

Photo by: Brodie Porterfield

Hot dogs are not vegetables. The only “hot dog plant” I can imagine would likely have more conveyor belts and employee parking spaces than it would roots or leaves.  Even so, I wonder if this notion of “natural” production strategies might even benefit the humble frank.  For this recipe I spent a little extra money on premium all-beef links in natural casings, and they really make a positive difference in flavor and texture.  

Another question: are hot dogs sandwiches? Obviously, we’re going with yes.

Photo by: Brodie Porterfield

I found the jarred Mango Chutney in the “British” section of the international food aisle. We are working a rather intercontinental sweet-and-savory concept here.

Photo by: Brodie Porterfield

The Ingredients

  1. Diced white onion
  2. Hot dog buns
  3. Beef franks
  4. Jarred Mango Chutney
Photo by: Brodie Porterfield

The Process

  1. Place hot dogs on a scorching charcoal grill. Turn hot dogs occasionally, cooking until they are slightly charred on the outside and darker in color.
  2. Cut long slits in the top of the hot dog buns.
  3. Assemble the hot dogs by adding the dog to the bun, covering the dog with mango chutney, and sprinkling a few diced onions on top.
  4. Enjoy!
Photo by: Brodie Porterfield

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