Hot Dogs Three Ways | Devil's Peak Brewing Company

Hot Dogs Three Ways

Don’t get us wrong, boerewors is king, but sometimes you want to mix things up a bit on the braai.

This week, we’ve taken three epic recipes for delicious hot dogs made with BEER. Hot dogs three ways!

What could be better? How about making them with Devil’s Peak beer? Excellent!

The guys over at The Craft Beer Channel have put together a video with some easy to follow instructions – just substitute the listed beers with your very own #DPBC. Simple!


For the beer mustard
100g mixed mustard seeds
250ml Devil’s Peak First Light Golden Ale
Pinch of chilli flakes
2 tbsp honey
Splash of white wine vinegar

Soak the seeds in the lager overnight, then add the rest if the ingredients, season with salt and blend until well mixed but still lumpy.

For the beer onions
Red onion, sliced
1 heaped tbsp muscovado sugar
50ml balsamic vinegar
100ml Devil’s Peak Black IPA

Fry the onions on a medium heat until soft. Add the other ingredients, stirring between each, then reduce heat to low and simmer for 30 minutes, until dark and sticky.

For the currywurst:
Yellow onion, finely sliced
400ml passata
1 tbsp golden caster sugar
1 tsp smoked paprika
2 tsp curry powder
Splash Devil’s Peak King’s Blockhouse IPA
Splash of red wine vinegar

Preheat your oven to 200C/400F. Remove a few slices of onion and put aside. Fry the remaining onions over a medium heat until soft, add the passata, sugar, paprika and curry powder and stir. Reduce the heat to low and simmer for 25 minutes, until thickened.

Fry the other onions over a high heat. One soft, add a splash of IPA and let it boil off. Tip onto some paper town and pat dry. Lay in a baking try and bake until crispy (about 7 minutes).

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