Who Let the Dogs Out? | The Humble Hot Dog Goes Luxe

Sausages remain a staple in Britain but have historically lagged behind items like burgers and fried chicken in popularity. A renewed interest in British food, whole carcass butchery, and nose-to-tail cooking has brought sausages into greater focus. Making sausages in-house helps kitchens use leftovers and trimmings while experimenting with new fillings and flavourings. London menus now feature a wide range of styles, including spiced Northern Thai sausages and American hot dog variations. Examples include rabbit sausages with wholegrain mustard, hot dogs topped with caramelised onions, cream cheese, and caviar, bratwursts in house-baked buns with pickled onions and raclette, and hot dogs with squid ink mustard or Thai sai ua sausages with chilli relish and Thai basil.

"Though sausages are a staple of our cuisine, they've yet to go through the same glow-up and experience the same popularity as other beloved items like burgers and fried chicken. But things are looking up for the humble sausage. The renaissance of British food and the popularity of whole carcass butchery and nose-to-tail cooking has certainly helped push sausages into the spotlight."

"Sausage-making is a great way to turn leftovers and trimmings into something tasty, and making them in-house means the kitchen is free to experiment with additional fillings and flavourings. And we're not just seeing classic bangers on London menus; you can just as easily find spiced Northern Thai sausages alongside takes on the traditional American hot dog."

"Crispin is swapping the classic pork for rabbit with this sausage, served with a healthy dollop of wholegrain mustard. OH MY DOG! is staking a claim for London's most luxurious hot dog, this sausage comes topped with caramelised onions, cream cheese and Exmoor caviar."

"Swiss cheese specialist Jumi Cheese is doing bratwursts topped with pickled red onions, mustard and Swiss raclette stuffed into a house-baked bun. An in-house butchery at British bistro Tavern means sausages are very much on the menu, the addition of cuttlefish and squid ink mustard make this unmissable."

Read at londontheinside.com