Serve this quick and easy 'nduja hot dog at any party; everyone will rave about them for months.
The marjoram really does make a difference. If you don’t already grow it, pop to a garden centre and pick up a tub. It’s so easy to grow. I take a very laid back approach to plant care, and my pot planted several years ago is one of the happiest plants in the garden. In a pinch, you can use a sprinkle of dried marjoram.
To serve the hot dogs at a gathering, just scale up the recipe, and squeeze more hot dogs onto your oven sheet. I love these small 12" Alan Silverwood Roasting Tins - you're not supposed to put them in the dishwasher. Although if you do, they develop the beautiful patina in the 'nduja hot dog photos. Sssh...
The jar of Calabrian 'nduja is 180g so enough to make several other 'nduja recipes, and will keep for 30 days in the fridge after opening.
Ingredients Serves: 2
- 2 hot dog buns
- 2 cooked frankfurters
- 2 handfuls grated cheddar cheese
- 10g butter
- 40g Calabrian 'nduja
- Marjoram to garnish
- Heat your oven to 200°C. Slice hot dog bun lengthways, stopping 1/4 of the way from the seam. Lay a frankfurter in each bun, and top with grated cheese.
- Warm in the oven for 5 minutes, or until cheese has melted. While the hot dog is heating, warm the butter and 'nduja together on the hob to make 'nduja butter.
- Remove hot dog from oven and drizzle over the 'nduja butter. Garnish the 'nduja hot dog with marjoram.