A £2 sausages & shiraz recipe and wine pairing make the ultimate BBQ duo for the August Bank Holiday 

Master wine maker, Andrew Peace, has teamed with England cricket legend turned grill school owner and chef, Matthew “Hoggy” Hoggard to introduce the go-to bank holiday recipe – Hoggy Dogs Three Ways – paired with a glass of delicious Aussie Shiraz.  

Tasty and fuss-free, the sausages and shiraz pairing is a match made in BBQ heaven.  

Hoggy’s recipe, which puts the spotlight on the crowd-pleaser hot dog, promises big flavours from its three toppings. All you have to do is get your buns out and build your banger! 

  • The Basic but Better is an elevated take on the classic caramelised onion and mustard recipe Brits love 
  • The Tex-Mex dog brings Mexican street food flavours to the table  
  • The Sweet Heat adds a sense of spice to the line-up… 

A glass of the fruity, cherry-spiked Andrew Peace Masterpeace Shiraz for the grown-ups, rounds off the ultimate BBQ pairing for less than £2 per serving. Endorsed by the Good Housekeeping Institute for taste, and available in Tesco stores nationwide, it is the perfect partner for a long weekend of fun with friends and family. 

Recipe: Hoggy Dogs Three Ways (makes 12) 

Wine pairing: Andrew Peace Masterpeace Shiraz, £6.75 in Tesco stores nationwide (2023/24, 75cl, abv 13%)   

Smooth and full bodied with black fruit flavours and a hint of cherry. This epic Shiraz is great with hot dogs and will stand up to a range of flavours, rubs, sauces and toppings! 

Ingredients: 

  • 12 hot dog buns 
  • 12 sausages or hot dogs 

Basic but Better 

  • 2 medium onions, caramelised 
  • Ketchup (2 tbsp per dog, smoked if you choose) 
  • American mustard 
  • Gherkin slices (1 large gherkin or 6–8 slices per dog) 

Tex-mex dog 

  • 100g guacamole (shop-bought or homemade with 2 avocados) 
  • Grated cheddar (50g) 
  • Jalapeños (from jar, 4–5 slices per dog) 
  • Tortilla chips (crushed, 1 small handful per dog) 
  • Salsa drizzle 

Sweet heat dog 

  • 4 rashers streaky bacon, glazed with maple syrup 
  • Chilli mayo 
  • Crispy onions (store-bought or homemade) 
  • Honey mustard drizzle (mix 1 tbsp each honey and mustard) 

 

Method: 

  1. Grill the sausages until browned and cooked through on the BBQ. 
  2. Lightly toast buns on the BBQ or in a pan. 

For the basic but better:  

  1. Slice onions, cook in a little oil on medium-low heat for 15–20 minutes until golden. 
  2. Add a splash of balsamic or BBQ sauce for extra richness. 
  3. Build: Sausage topped with smoky ketchup, mustard, caramelised onions and gherkin slices.

For the tex-mex dog: 

  1. Warm guacamole and salsa slightly if serving warm. 
  2. Build: Sausage topped with guacamole, grated cheese, salsa, jalapeños and crushed tortilla chips. 

For the sweet heat dog: 

  1. Cook bacon until crisp, brushing with maple syrup in the last few mins. 
  2. Mix the honey mustard sauces together. 
  3. Build: Sausage topped with sweet chilli mayo, bacon, crispy onions and a drizzle of honey mustard.