Epic Chili Hotdog

Preheat oven to 210ºC (410ºF).

Put sausages in a bowl, then add oil and a pinch of salt and pepper. Toss until sausages are well coated.

Preheat a griddle pan over high heat for 1–2 minutes. Place sausages in the griddle pan and fry for about 10–15 minutes, turning every 1–2 minutes until cooked through.

For the spicy tomato sauce:
Preheat a pot or pan over medium heat, then add olive oil. Start frying onions, chilli and garlic for about 30 seconds to a minute. Add tomatoes and cook for another 2–3 minutes. Add passata and water and stir through. Turn heat up high, then once mixture starts to boil, turn heat down low and simmer for 5 minutes until sauce is thick and chunky. Take pot off heat and finish by seasoning with a pinch of salt, pepper and sugar.

For the caramelised onions:
Preheat a pot or pan over medium-high heat. Add oil, then sliced onions and sugar. Fry onions for about 10–15 minutes, stirring every minute or two, until they are browned and caramelised.

To assemble, use a serrated knife to open up hot dog rolls. Spread mustard on bun, add a sausage, then add some caramelised onions. Top with gherkins, rocket and basil. Spoon some of the chili tomato sauce on top and then finish with some mozerella cheese.

Place on a baking tray lined with baking paper. Place in the oven for about 15 minutes, until cheese melts and bun gets lightly toasted.

Garnish hot dogs with some extra basil if you want, then serve.