Making smoky hot dogs is a surefire way to please the crowds around the campfire. Similar to dagwood dogs (but healthier and tastier), they are delicious served with your favourite sauce.
• 1-1/2 cups self-raising flour
• 1/2 tsp ground sea salt
• 250g natural yoghurt
• 12 paddle pop sticks
• 12 frankfurts
• Tomato sauce, to serve
• 1 egg, lightly beaten
- Soak paddle pop sticks in a bowl of water for an hour before use. This will prevent the sticks from catching alight on the campfire.
- Place flour and sea salt in a large mixing bowl and combine. Add yoghurt and combine ingredients to make dough. Knead until dough is smooth.
- Select a firm surface to roll out base and dust with flour. Apply flour to the surface of rolling pin to stop dough from sticking. If dough is too wet, add a sprinkle of flour to adjust the mixture.
- Cut the dough in six equal portions and roll out in a long rectangular shape. Each portion will make enough for two hot dogs.
- Push one paddle pop stick into the end of each frankfurt.
- Roll the frankfurt in dough to enclose. Dab egg on outer edge to make the dough stick and then baste dough with egg.
- Cook hot dogs over a grill on a slow burning fire and rotate until golden brown.