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Beer & Bao Hotdogs

Prep: 30 mins

Cook: 30 mins

Fire up the BBQs this bonfire night to make these delicious BBQ beer & bao hotdogs

  • 1 x School of Wok Bao Bun Kit / portion of bao dough recipe

  • 100-150ml Cobra Beer

  • 4 sausages

  • 1 red onion

  • 1 fennel bulb

  • ¼ cucumber

  • Handful coriander

  • ½ tsp salt

  • 1 tsp sugar

  • Handful crispy fried onions

  • 1-2 tbsp French mustard

  • 1-2 tbsp Japanese mayonnaise

  • Make the bao dough, following the bao kit instructions or the School of Wok bao dough recipe here. Once the dough has had time to rest, cut into 4 equal pieces and then shape into a 4 hotdog bun cylinders and then allow to proof for a further 15-20 minutes in a warm, humid place.

  • Finely chop some red onion, fennel, cucumber and coriander and place in a bowl, along with the salt, sugar and pickling liquid from the bao bun kit. Mix well and set aside for later.

  • Spray the hotdog buns or brush them with water before steaming and then steam on full steam for 8 minutes.

  • Place the sausages on the BBQ, but try not to cook directly over extremely hot coal, so as not to burn them. In the meantime, mix the BBQ sauce and Cobra beer together in a pan on the BBQ and bring to a boil to reduce by half. Once the sausages are half cooked, roll them into the BBQ sauce and then place them back on the BBQ to cook through fully for another 3-4 minutes.

  • Slice the steamed hot dog bao buns and open up. Char lightly on the BBQ if you wish, then dunk the sausages once more into the BBQ beer sauce, and place the sausages into the buns, top them with the pickled vegetable mix and then top with crispy fried onions and a drizzle of mustard and Japanese mayo if you wish.

How To Make BBQ Beer & Bao Hotdogs

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 1 x School of Wok Bao Bun Kit / portion of bao dough recipe

  • 100-150ml Cobra Beer

  • 4 sausages

  • 1 red onion

  • 1 fennel bulb

  • ¼ cucumber

  • Handful coriander

  • ½ tsp salt

  • 1 tsp sugar

  • Handful crispy fried onions

  • 1-2 tbsp French mustard

  • 1-2 tbsp Japanese mayonnaise


  • Make the bao dough, following the bao kit instructions or the School of Wok bao dough recipe here. Once the dough has had time to rest, cut into 4 equal pieces and then shape into a 4 hotdog bun cylinders and then allow to proof for a further 15-20 minutes in a warm, humid place.

  • Finely chop some red onion, fennel, cucumber and coriander and place in a bowl, along with the salt, sugar and pickling liquid from the bao bun kit. Mix well and set aside for later.

  • Spray the hotdog buns or brush them with water before steaming and then steam on full steam for 8 minutes.

  • Place the sausages on the BBQ, but try not to cook directly over extremely hot coal, so as not to burn them. In the meantime, mix the BBQ sauce and Cobra beer together in a pan on the BBQ and bring to a boil to reduce by half. Once the sausages are half cooked, roll them into the BBQ sauce and then place them back on the BBQ to cook through fully for another 3-4 minutes.

  • Slice the steamed hot dog bao buns and open up. Char lightly on the BBQ if you wish, then dunk the sausages once more into the BBQ beer sauce, and place the sausages into the buns, top them with the pickled vegetable mix and then top with crispy fried onions and a drizzle of mustard and Japanese mayo if you wish.

How To Make BBQ Beer & Bao Hotdogs

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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