Bridget's Healthy Aussie Dogs | Healthy Hot Dogs

Gluten-free | Sugar-free | Dairy-free | No added fat 

Makes: 3-4 dogs

My Aussie dogs are perfect for anyone wanting to celebrate but not overindulge too much. The filling for the dog is a delicious handmade chicken sausage that is skinless, gluten-less, sugar-less and dairy-less! These sausages are great for breakfast, lunch or parties and can be cooked on a hot barbecue or done in the air fryer or pan. 

For the buns, I use my gluten-free four-minute bread. I then top them with homemade pickled onions, which give them an added tangy-sweet flavour. 

Hints, Tips & Tricks

You can make up the bread and sausages up to 3 days in advance. Once made, store them in airtight containers in the fridge until you're ready to use them. 

Feel free to air fry, barbecue or pan-fry the sausages.

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.  

RECIPE

Ingredients 

• For the hot dog buns (makes 3-4 buns, so double the ingredients if you're making the sausages) 
• 90 g (3 oz) almond meal 
• 3 eggs 
• 4 tbsp avocado flesh, well mashed 
• 1 1⁄2 tsp baking powder 
• Pinch Himalayan salt 
• Pinch ginger powder 

For handmade chicken sausages (makes 7-8 sausages) 

• 500 g (1.1lb) fresh chicken breast, skin removed and roughly diced 
• 1 tsp low sodium tamari 
• 2 tbsp finely chopped ginger 
• 2 tbsp finely chopped garlic 
• 1 tbsp cumin powder 
• 1 tbsp garam masala 
• 1 tbsp coriander powder 
• 2 tsp Himalayan salt 
• 1 small handful of coriander stalks, finely chopped 
• 1 small handful of garlic or regular chives, finely chopped 
• 1 green apple, grated 
• 3 tbsp Bridget's Sticky Sauce 

For the Aussie dogs 

• 2 large slices of my pickled onions, sliced into smaller pieces 
• 8 tsp sugar-free Dijon mustard. I use Maille Dijon Mustard
• A squeeze of my sugar, gluten-free Tomato Ketchup 

Method 

For the hotdog buns 

1. Place all the ingredients for the buns into a long rectangular microwavable container. Stir and mash all the ingredients together with a fork until well blended. 
2. Microwave on high for 2 1⁄2 to 3 minutes or until the bread has puffed up and is not wet in spots. Place back into the microwave for 30 seconds at a time if any wetness in the bread still exists. 
3. Carefully take the bread out of the container and cool it on a wire rack before slicing it into 3 to 4 thick, long hotdog buns. 

For the sausages 

1. Place all the ingredients, excluding the sticky sauce, into a food processor and blend for about 10 seconds or until the mixture is combined but not too fine.
2. Measure the mixture into 70 gram (2.4 oz) portions. Fill a bowl with cold water, then dip your hands into the water. Using wet hands, fashion each portion into sausages. You may need to take your time getting your technique right here. I found that if I used wet hands and made the sausage shape first, I could smooth the sausage out more evenly using baking paper and rolling the sausage on the paper. 
3. Preheat your air fryer to 190C ( 400F) for 2 minutes and pour the sticky sauce onto a flat plate. 
4. Roll the sausages carefully in the sticky sauce and then place as many sausages as you can into the basket, ensuring the sausages are in one layer and not touching each other. You may have to cook the sausages in batches depending on the size of your air fryer. 
5. Cook the sausages for 8 minutes, and they are ready to serve. 

For the Aussie dogs 

1. Using one thick slice of the bread you have made, cut it through the middle without going completely through the centre. 
2. Smear one side of the bun with mustard and lay on one hot sausage. 
3. Top with pickled onions and ketchup, and serve.