11 days ago (on the 10th of October) was mine and Josie’s 3rd Anniversary! As a rule we like to keep it simple, so I made breakfast (fruit, yog and fresh croissants) while Josie covered dinner. She took me very much by surprise by treating me to one of the best restaurants in London- The Pitt Cue Co! (No, there’s nothing vegetarian on the menu, yes, she dabbled, but we all do crazy stuff on special occasions and I challenge ANYONE not to cave to their meaty delights!)
Lucky us, we had recently won a charity raffle, the prize being one night for two adults including breakfast and dinner at the beautiful Savill Court Hotel in Windsor! What an absolutely breath taking place- a mile long nature-ridden driveway, jacuzzi, pool, steam, sauna, room service, the works! If anyone wants a treat that’s not too far from our Nation’s capital but far enough to feel like another planet, I STRONGLY recommend staying here!
As I’m sure you’ll agree, there is nothing more exhausting than relaxing in a hotel. So when we returned on the evening of the 12th we pretty much went straight to sleep and the following day didn’t care much for cooking. Solution? Hotdogs!
While I’m yet to have the pleasure of visiting Jamaica, I’m an enormous fan of the traditional flavours used in Jamaican cooking. These hot dogs get all that in the laziest possible way!
When getting my precious lamb sausages from The Ginger Pig at Borough Market, I also bought some Jerk Sausages to try, which was when I originally came up with this recipe. On this morning, however, I learned the hard way that Borough Market isn’t open on a Sunday, so I had to find the closest alternative. If you can, I strongly recommend you just get Jerk Sausages done for you, but this recipe will show you what to do if you don’t have such delights accessible in your area.
- Two pork sausages
- Jamaican Jerk seasoning (you can buy this ready made from pretty much any supermarket)
- Rocket lettuce
- Spring onions
- Garlic mayo
- Hotdog buns
And then you…
2. Cut your spring onions into (roughly) 1-inch pieces
3. Heat a small SMALL amount of oil on medium high in a frying pan. You won’t need much as enough will come off your sausages! Chuck the sausages and spring onions in together and cook for about 10-15 minutes
6. Top with salsa. Enjoy!
Back to reality, back to vegetarianism…
Josie also made a couple of good dogs of her own! 100% vegetarian and made with her go-to veggie ingredient Maggi Liquid Seasoning, I have to say these were pretty damn good! I asked Josie if she would write some directions on how to make them and here’s what I got…
Also, I should probably mention that the night before this, I introduced Josie to The Shining, and now she’s a little messed up… Hence the whole Room 237 thing…
- Meat Free sausage
- Maggi Liquid Seasoning (either spicy or standard)
- Squeezy Cheese
- Spring Onions
- Hotdog Buns
2. Now, FRY the sausage on medium/high in Maggi for about 5 minutes
4. Cut your bun down the middle and spread ketchup inside
5. Pop the dog in and pile on mustard, jalapenos and spring onions on top. Scoff.
The Fancy One
- Meat free sausage
- Maggi (any maggi will do!)
- Cheddar cheese
- White onion, diced
- Chopped Tomatoes
- Hotdog Buns
1. Cook the sausage in boiling water with a few splashes of Maggi in it
2. Now, FRY the sausage on medium/high heat in Maggi for about 5 minutes
3. Now slice them down the middle (not all the way through) and pour a little Maggi in. I know it seems excessive but you won’t regret it!
4. Cut your bun down the middle. Layer your cheese and white onion on it, and place it under the grill.
5. Once the cheese has melted, remove from the grill and load with chopped tomatoes and olives and place your dog in.
6. Top with mustard and scoff.