Hot Dogs With Pickles

A classic hot dog with a punchy twist. The light sweetness of our Brioche Hot Dog Rolls contrasts the tangy taste of pickles. Whether you want to use fresh sausages or a classic frankfurter, it’ll be oh-so delicious! To add some extra flair, you can make your own quick pink pickled onions, as well.

Prep: 40 minutesServes: 4


1 pack of 4 St Pierre Brioche Hot Dog Rolls
4 long sausages (or frankfurters)
4 tsps Dijon mustard
1 tbsp pickled jalapenos, roughly chopped
1 pickled gherkin, roughly chopped

For the pink pickled onions

1 large red onion (or 2 smaller ones), sliced into rings
150ml white wine or cider vinegar
1 tsp yellow mustard seeds
1 tsp whole black peppercorns
Good pinch salt
1 tbsp honey


  1. To make the pink pickles onions, place the vinegar, mustard seeds, peppercorns and honey into a saucepan and add 150ml water. Stir well and bring to a gentle simmer. Turn off the heat and set the pan aside.
  2. Add the onions to the pan, pushing them down so they are submerged. Cover the pan and leave for half an hour.
  3. While the onions are pickling, cook the sausages in the oven or in a frying pan for about 20 minutes or until nicely browned and cooked through. If using frankfurters, warm according to pack instructions.
  4. Open the Brioche Hot Dog Rolls – it’s easy as they’re pre-sliced. Spread some mustard over the bottoms of the rolls and add some chopped jalapenos and gherkins. Top with a sausage.
  5. Add some of the pickled onions to the top. You can keep any leftover onions (in the pickling water) in a very clean glass jar in the fridge for a week or so.
St Pierre 4 Hot Dog Rolls HR

Brioche Hot Dog Rolls

Side-split, golden and plump brioche rolls, ideal for your favourite hot dog. Perfectly matched to all the ingredients you love, it’s great with any sauces or condiments – so why not try with camembert and dijonaise?

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