Hot Dogs with Apricot Buffalo Sauce, Blue Cheese, Celery Leaves

Preparation: 20 minutes

Cooking Time: 12 minutes

Serving: 4 serves


4 hot dog buns

4 sausages

1 handful celery leaves

4 tbsp blue cheese

1 tbsp chives, finely sliced

2 spring onions, finely sliced

For the buffalo sauce

15 g hot sauce (we used Sriracha)

50 g Del Monte Apricot Halves

25 g unsalted butter, room temperature

10 g honey

1 tsp garlic powder

A pinch of smoked paprika



Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper.


Add the hot sauce, apricot halves, butter, honey, garlic powder and smoked paprika to a food processor. Blend until the apricots are smoothly combined then pour into a small pan and heat for 3-4 minutes, or until all the butter is melted and the sauce is silky smooth.


Lightly toast the hot dog rolls under the grill or on the barbecue for 1 minute. Split open, then add the sausages and celery leaves. Crumble over the blue cheese, drizzle over the apricot buffalo sauce then scatter with chives and spring onions.


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