Mini Beef Hot Dogs with the Best Barbecue Mustard
This mini beef hot dog recipe is perfect from using up leftover barbecue sausages, and the special blend of mustard, barbecue sauce and spices in the Barbece Mustard is simply irresistible. Make a larger batch of the Mustard and keep it in a squeezy bottle in the fridge for up to 2 weeks.
For the Mini Beef Hot Dogs:
- 8 mini beef sausages
- 1/2 red capsicum cut into strips
- 8 crusty dinner rolls (hot dog bun-shaped)
- cheddar cheese optional
- handful of mixed lettuce greens
For the Best Barbecue Mustard:
- 4 tbsp mild American mustard
- 2 tbsp barbecue sauce
- 1 tbsp wholegrain mustard
- 1 tsp smoky paprika
- 1/2 tsp ground coriander
To make the Mini Beef Hot Dogs:
Cook sausages and capsicum strips in a pan or on a barbecue until sausages are cooked through and capsicum strips slightly char-grilled.
Slice bread rolls lengthways but not through. Add some cheese, if using, lettuce leaves, charred capsicum and sausage.
Top with your favourite condiment, or try this Barbecue Mustard instead.
To make the Best Barbecue Mustard: