Red Stripe Hotdogs

This sounds like it shouldn't work as well as it does. Herta frankfurters simmered in Red Stripe with garlic, mustard, and a splash of Cholula, then seared in butter until they catch some colour. The bit that makes it - and most people skip this - is reducing the beer liquid down into a little glossy sauce. Sweet, tangy, slightly spicy. The kind of thing you make once and then make every weekend.

Ingredients

• Herta frankfurters — 2–3 per person
• 1 can Red Stripe — enough to half-cover the dogs in the pan
• 1 tsp butter — in the beer mix, plus more for searing
• 1 tsp chopped garlic — fresh or powder both work
• 1 tsp mustard — a massive upgrade, don't skip it
• A pinch of sugar or a small drizzle of honey — balances the beer
• A splash of Cholula — or any hot sauce, or chilli flakes
• Black pepper

Method

1. Pour the Red Stripe into a pan - enough to half-cover the frankfurters. Add the butter, garlic, mustard, sugar, Cholula, and a few cracks of black pepper. Give it a quick stir and bring to a gentle simmer. Don't let it boil hard - that'll turn the garlic bitter and split the skins.

2. Add the frankfurters straight into the beer mix. Simmer gently for 4–5 minutes. They just need to heat through and absorb the flavour - don't overdo it or they'll go soft and split.

3. Take the dogs out and let them rest for a minute. Leave the pan on the heat and let the liquid reduce. It'll go from watery to slightly thick and glossy - taste it as it goes. It should be sweet, tangy, and a little spicy. Once it coats a spoon, it's ready.

4. While the liquid reduces, get a separate pan hot and add a knob of butter. Sear the frankfurters for 1–2 minutes total, turning, until they pick up some colour and a bit of crispiness on the outside.

5. Serve straight away - spoon some of the reduced beer sauce over the top.