Next-level hot dogs
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Next-level hot dogs
Ditch the pork sausages and throw some spicy beef merguez on the barbecue instead. Paired with sweet charred peppers and onions, they’re a taste sensation you simply have to experience
Serves: 4
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
405Kcal
Fat
21gr
Saturates
6gr
Carbs
34gr
Sugars
10gr
Fibre
5gr
Protein
18gr
Salt
2.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 bunches spring onions, washed
- 3 mixed peppers, deseeded and cut into wedges
- 2 tbsp olive oil
- 4 ciabatta rolls*
- 1 x 280g pack merguez sausages* (we used Aunty Noray’s)
- 4 tbsp light mayonnaise
- 3 tbsp Greek-style yogurt
- zest and juice of 1⁄2 lemon
- 1 tsp garlic granules, or 2 cloves, crushed
- a handful of rocket, to serve
Step by step
- Preheat a barbecue. Toss the spring onions and peppers with oil to coat.
- Cut the ciabatta rolls in half horizontally and slice the merguez in half lengthways. Combine the mayonnaise, yogurt, lemon zest and juice, garlic and seasoning in a bowl for the sauce; set aside.
- When the barbecue is hot, start by cooking the peppers. Grill skin-side down for about 6 minutes or until charred, then flip and grill for 2-3 minutes. Remove to a bowl, cover and leave to soften and for the skins to loosen. When cool enough to handle, slip off the most charred bits of skin, but you don’t need to remove it all (this is a good task to delegate to someone else while you carry on cooking, as it’s a bit messy).
-
Barbecue the spring onions for about 2 minutes each side until slightly charred and wilting, and toast the cut sides of the ciabatta rolls. Remove to a platter or board. Finally, barbecue the merguez sausages for a couple of minutes each side. Add to the platter along with the charred peppers and serve with the garlicky sauce and a handful of rocket, for everyone to assemble themselves.
*Use gluten-free rolls if required, and check that the merguez sausages are gluten-free.
