Try this recipe for buffalo dogs, then check out our corn dogs, smoky bacon hot dogs and more hot dog recipes.


  • 1 stick celery, cut into tiny dice
  • 1/2 red onion, cut into tiny dice
  • a pinch caster sugar
  • 1 tsp white wine vinegar
  • 2 tbsp of melted butter
  • hot sauce such as Frank's
  • 4 hot dog buns
  • 4 jumbo hot dogs
  • 1 tbsp tomato ketchup

Blue cheese sauce

  • 50g roquefort, crumbled
  • 75g soured cream
  • 1 tbsp mayonnaise

Deep-fried pickled jalapeños

  • 25g plain flour
  • 7g cornflour, plus extra to dust
  • 1/4 tsp hot smoked paprika
  • ice-cold soda water
  • oil, for frying
  • 2 tbsp sliced pickled jalapeños, drained and dried on kitchen paper


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Mix the celery and red onion with a pinch of salt, the sugar and the vinegar.

  • STEP 2

    Mix the melted butter with a few dashes of hot sauce and brush over the buns, then put them in the oven for 5 minutes.

  • STEP 3

    To make the blue cheese sauce, whizz all of the ingredients in a small food processor until smooth. Season to taste.

  • STEP 4

    To make the jalapeños, mix the dry ingredients with enough ice-cold soda water to make a thick batter, and season.

  • STEP 5

    Fill a small pan no more than a third full of oil then heat to 180C, or until a cube of bread browns in 30 seconds.

  • STEP 6

    Lightly dust the jalapeños with cornflour, then dip into the batter. Fish out with a fork and shake off the excess. Fry for 2-3 minutes until crisp and drain on kitchen paper.

  • STEP 7

    Griddle or BBQ the hot dogs. Split the glazed buns and put the dogs in, then spoon over the onion and celery mix.

  • STEP 8

    Drizzle with the blue cheese sauce and some ketchup mixed with another dash of hot sauce.

  • STEP 9

    Sprinkle over the deep-fried jalapeños.


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