Hot dogs


  • 450g pork loin or fillet (weight once all visible fat cut off), cut into chunks

  • 30g of wholemeal bread crumbs (around slice with the crusts cut off)

  • 1 garlic clove, finely minced

  • 1 tsp sage, finely chopped

  • 1 tsp thyme, finely chopped

  • 1/2 tsp chilli flakes (optional)

  • 1/2 tsp smoked paprika

  • Pinch ground ginger

  • 1/2 tsp mustard powder

  • Grating of fresh nutmeg

  • Ground pepper

  • 1 egg white

  • 2 medium onions, sliced

  • 1/2 tsp olive oil

  • 6 wholemeal rolls 


  • In a food processor, blitz the pork until a rough paste.

  • Add the breadcrumbs, garlic, herbs, spices and egg white and pulse until well blended.

  • Wrap the meat in clingfilm and leave in the fridge to cool for 1/2 an hour.

  • Divide the chilled mixture into six and roll into sausage shapes.

  • Bake in the oven at 180 fan for 25 minutes, or until golden and cooked.

  • Meanwhile, mix the sliced onions in the oil in a heavy-based saucepan and cook on a low-medium heat.

  • The onions will slowly turn translucent and very soft. It'll take around 1/2 an hour.

  • Serve the dogs (ideally next to a campfire) in wholemeal buns, topped with the onions.

  • Add salad and low salt and sugar condiments to your taste. 

Makes 6



  • Using lean pork with all fat cut off reduces the saturated fat content of the dish considerably.

  • Wholegrains can help lower bad cholesterol and are low on the glycaemic index. 

  • This dish relies on herbs and spices to make the 'sausages' delicious, instead of fat and salt.