Six Nations Frankfurters – The Ultimate Match-Day Feast!

Each of these hot dogs is inspired by a competing Six Nations team, bringing together regional flavours into the perfect match-day meal.

The Full English Frankfurter (England)

A proper breakfast-inspired hot dog featuring crispy bacon, a fried egg, and brown sauce.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 2 rashers of crispy streaky bacon
• 1 fried egg (runny yolk recommended)
• 1 tbsp brown sauce
• 1 tsp butter (for frying)

Method:

1. Cook the frankfurter: Grill or pan-fry the frankfurter over medium heat until heated through and slightly crisped on the outside (about 5–7 minutes).
2. Cook the bacon: In a pan over medium heat, fry the streaky bacon until crispy. Set aside.
3. Fry the egg: Melt a little butter in the pan, crack the egg in, and cook until the white is set but the yolk remains runny.
4. Toast the bun: Lightly toast the hot dog bun to add some crunch.
5. Assemble: Place the frankfurter in the bun, add the crispy bacon on top, then gently place the fried egg over it. Drizzle with brown sauce.
6. Serve immediately, with extra brown sauce on the side.

Pairs well with: A strong cup of tea or a pint of ale.

The Braveheart Frankfurter (Scotland)

A hearty, rich hot dog topped with crumbled haggis and caramelised onions.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 2 tbsp haggis, cooked and crumbled
• 1 tbsp butter
• 1/2 onion, thinly sliced
• 1 tsp brown sugar
• 1 tsp malt vinegar

Method:

1. Cook the frankfurter as above.
2. Prepare the caramelised onions: Melt butter in a pan over low heat. Add onions, brown sugar, and malt vinegar. Cook slowly for 15–20 minutes, stirring occasionally, until soft and golden brown.
3. Cook the haggis: If using pre-cooked haggis, warm it in a pan and crumble it.
4. Toast the bun and assemble: Place the frankfurter in the bun, top with crumbled haggis, and finish with caramelised onions.
5. Serve hot.

Pairs well with: A dram of whisky or a dark stout.

The Dragon Dog (Wales)

Welsh rarebit sauce, sautéed leeks, and a hint of chilli make this a true taste of Wales.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 2 tbsp Welsh rarebit sauce (recipe below)
• 1/2 leek, thinly sliced
• 1 tsp butter
• 1 pinch chilli flakes

Welsh Rarebit Sauce:

• 2 tbsp cheddar cheese, grated
• 1 tsp butter
• 1 tsp Worcestershire sauce
• 1 tsp English mustard
• 2 tbsp beer or milk

Method:

1. Make the rarebit sauce: Melt butter in a pan, add cheese, Worcestershire sauce, mustard, and beer/milk. Stir until smooth. Keep warm.
2. Sauté the leeks: Melt butter in a pan, add leeks, and cook until soft. Stir in a pinch of chilli flakes.
3. Cook the frankfurter and toast the bun.
4. Assemble: Place the frankfurter in the bun, pour over the warm rarebit sauce, and top with sautéed leeks.
5. Serve immediately.

Pairs well with: A Welsh ale or cider.

The Emerald Isle Frankfurter (Ireland)

A rich, comforting hot dog topped with colcannon mash, crispy bacon bits, and a drizzle of mustard.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 2 tbsp colcannon mash (recipe below)
• 1 tbsp crispy bacon bits
• 1 tbsp wholegrain mustard

Colcannon Mash:

• 1 medium potato, boiled & mashed
• 1/4 cup cabbage, finely chopped & sautéed
• 1 tsp butter

Method:

1. Make the colcannon mash: Mix mashed potato with sautéed cabbage and butter until creamy.
2. Cook the frankfurter and toast the bun.
3. Assemble: Place the frankfurter in the bun, spoon colcannon mash over the top, sprinkle with crispy bacon bits, and drizzle with mustard.
4. Serve hot.

Pairs well with: A pint of stout.

 

The Parisian Frankfurter (France)

A sophisticated hot dog topped with melted Brie, Dijon mustard, and caramelised onions.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 2 slices Brie cheese
• 1 tbsp Dijon mustard
• 1 tbsp caramelised onions (see Scotland recipe)

Method:

1. Cook the frankfurter and toast the bun.
2. Melt the Brie: Place the Brie slices on the hot frankfurter and let them melt slightly.
3. Assemble: Spread Dijon mustard in the bun, add the frankfurter with melted Brie, and top with caramelised onions.
4. Serve warm.

Pairs well with: A glass of French red wine.

The Roman Frankfurter (Italy)

A Mediterranean-inspired hot dog with sundried tomato pesto, mozzarella, and fresh basil.

Ingredients:

• 1 Yorkshire Frankfurter
• 1 soft hot dog bun, lightly toasted
• 1 tbsp sundried tomato pesto
• 2 slices mozzarella cheese
• 3 fresh basil leaves

Method:

1. Cook the frankfurter and toast the bun.
2. Assemble: Spread sundried tomato pesto in the bun, place the frankfurter inside, add mozzarella slices, and top with fresh basil leaves.
3. Serve immediately.

Pairs well with: A light Italian beer or sparkling water with lemon.