Hot Dogs with Apricot Buffalo Sauce, Blue Cheese, Celery Leaves
![](/media/europe/recipes/recipes (new)/HotDogAPRICOT_IM.jpg)
Preparation: 20 minutes
Cooking Time: 12 minutes
Serving: 4 serves
Ingredients
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
HERE'S ALL YOU NEED TO DO:
STEP 1:
Grill or barbecue the sausages for 12 minutes, turning occasionally, until they are browned and cooked through. Season with salt and pepper.
STEP 2:
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.
STEP 3:
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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