Mini Hot Dogs
This Mini Hot Dogs recipe is a handy little extra for a Christmas snack table: soft rolls, warm cocktail viennas and a few familiar toppings. They suit a hot South African Christmas because the cooking is brief, the portions are small and everyone can help themselves between swims or while the braai gets going.
Choose mini rolls that are roughly the same length as your viennas, so each mouthful has a good balance of bread and filling. A thin spread of butter helps keep the rolls from soaking up the sauces too quickly. Chop the gherkins ahead, then heat the viennas and fill the rolls just before serving. Put extra mustard on the side for anyone who likes a sharper bite.
Ingredients
For the mini hot dogs
For the toppings
Instructions
- 1Preheat the oven to 160 °C. Split the mini rolls lengthways through the top, leaving the bases attached so they hold their fillings.
- 2Arrange the rolls on a baking tray, cover loosely with foil and warm for 5–7 minutes. They should be soft and just warm, not toasted.
- 3Meanwhile, bring a saucepan of enough water to cover the viennas to a gentle simmer. Turn the heat down so the water is hot but not bubbling vigorously.
- 4Add the viennas and heat for 5–7 minutes, or according to the packet instructions, until steaming hot throughout. Avoid a rolling boil, which can split their skins.
- 5Drain the viennas thoroughly. Spread a little softened butter inside each warm roll.
- 6Place one vienna in each roll. Divide the tomato sauce, mustard and chopped gherkins between them, or leave some toppings on the side for guests to add themselves.
- 7Arrange on a platter and serve immediately, putting out a small batch at a time if the weather is very hot.
Nutrition (per serving)
- Calories
- 270 kcal
- Carbohydrates
- 32 g
- Protein
- 9 g
- Fat
- 12 g
- Saturated fat
- 4.5 g
- Sugar
- 6 g
- Fibre
- 1.5 g
- Sodium
- 950 mg
- Cholesterol
- 30 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Chop and drain the gherkins the day before, then refrigerate them in a covered container. Keep the rolls sealed at room temperature until needed.
- Serve small platters and replenish them rather than leaving the whole batch outside. Refrigerate perishable food within 2 hours, or within 1 hour if the temperature is above 32 °C.
- For a colourful summer snack table, serve alongside chilled watermelon wedges and cucumber sticks rather than another hot dish.
- For young children, cut the viennas lengthways into quarters, then into small pieces before filling appropriately sized pieces of roll. Do not serve whole cocktail viennas or round sausage slices to young children.
Frequently asked questions
Can I use regular viennas instead?
Yes. Use fully cooked regular viennas and cut them crossways to fit the mini rolls, aiming for about 480 g in total. Heat according to the packet instructions. Follow the separate cutting guidance above when serving young children.
Can I assemble mini hot dogs ahead of time?
They are best assembled just before serving, as filled rolls become soggy and the viennas cool quickly. Prepare the toppings ahead and keep the viennas refrigerated until you are ready to heat them.
What if I cannot find mini hot dog rolls?
Use small, soft finger rolls or cocktail rolls. Alternatively, halve 12 regular hot dog rolls crossways, then split each half and fill it with a cocktail vienna.
