Hotdog Toppers

Hotdog Toppers

Each topping serves 6

Each topping takes 30 minutes 


A small collection of toppings to inspire you for the annual event of Bonfire Night. With a selection of Ginger Pig sausages, including our infamous Bonfire Bangers, using our secret pork mix, sticky black treacle and lots of sweet apple. All perfect for the family to tuck in to whilst watching the flames jump and dance as Guy Fawkes gets his comeuppance.  


For the Lamb Merguez Hotdogs

  1. Begin by making the quick pickled red onions, combine the salt, sugar and vinegar in a bowl and whisk until the salt and sugar have dissolved. Add in the sliced red onions and squeeze together with your hand to get the pickling juices into the onions. Set aside to soak.
  2. To make the tzatziki, place the grated cucumber in a sieve and season liberally with salt, let it sit for 10 minutes to draw out all the moisture then squeeze well until as dry as possible. Place this in a bowl along with the crushed garlic, yoghurt, lemon juice and extra virgin olive oil. Mix well to combine, season to taste with salt and pepper at this stage.
  3. Cut your hotdog buns length ways, spoon in a good amount of tzatziki, place in two warm merguez sausages, top with a scattering of gherkins, drain the pickling liquid from your onions and place a handful of them on top of the hotdog. Finish with a drizzle of hot sauce and garnish with the chopped parsley. Enjoy!

For the Bonfire Banger Hotdogs:

  1. Set a frying pan on a medium heat with the oil, place in the streaky bacon slices (you may need to do this in batches depending on the size of your pan) fry the bacon until all of the fat has rendered and the meat is really crispy, flip over every 5 minutes ensuring both sides are fried well. Remove from the pan and place on some kitchen towel to drain any excess fat.
  2. Place the crispy bacon into a pestle and mortar and pound until it has broken down into a crumb. Set aside.
  3. Cut the brioche bun in half lengthways, spoon in a generous amount of the Ginger Pig chilli jam, place your bonfire bangers on top, spoon a little more chilli jam over the sausage – this will help the feta and bacon to cling to the jam. Crumble over the feta cheese and that crispy bacon crumb. Enjoy!

For the Classic Hotdog

  1. Cut the hotdog bun in half lengthways and lightly toast to your liking. Spoon in a generous amount of Ginger Pig ketchup then place your sausage on top, squeeze over lashings of American mustard and top with a good handful of the crispy onions. Enjoy!



For the Lamb Merguez Hotdogs:
• 12 lamb merguez sausages, cooked (in whichever way you prefer, we like to pan fry ours. Keep warm in the oven whilst you prepare the toppings)
• 6 gherkins, finely chopped
• Chilli sauce (we used Sriracha)
• 6 brioche hotdog buns (or regular if you prefer)
• Handful of parsley, roughly chopped

For the tzatziki:
• 400g natural yoghurt
• ¾ cucumber, grated
• 2 cloves garlic, peeled and crushed
• 1 lemon, juiced
• 1 tsp extra virgin olive oil
• Salt and pepper to taste

For the quick pickled red onions:
• ½ red onion, peeled and thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp white wine vinegar


For the Bonfire Banger Hotdogs:
• 6 Ginger Pig Bonfire Banger Sausages, cooked (in whichever way you prefer, we like to pan fry ours. Keep warm in the oven whilst you prepare the toppings)
• 1 tsp oil, for frying
• 6 slices of streaky bacon
• 50g feta cheese
• Ginger Pig chilli jam
• 6 brioche hotdog buns


For the Classic Hotdogs:
• 6 Ginger Pig Traditional Sausages, cooked (in whichever way you prefer, we like to pan fry ours. Keep warm in the oven whilst you prepare the toppings)
• Ginger Pig ketchup
• American mustard
• Crispy onions
• 6 brioche hotdog buns