Organic Hot Dog reinvented.
Yes, Helen Browning's organic hot dogs. Proper meat. From UK pigs. In Tesco. Try to stop eating them.
The hot dog has been turned on its head. The first organic hot dog will hit the supermarket shelves at the beginning of April, in time for the summer barbeque season.
It is moist and meaty with a slightly smoked, full flavour, and completely different from any other hot dog on the market.
TRADITIONAL HOT DOG REINVENTED
First organic hot dog launched in time for summer
Organic farmer, Helen Browning, has reinvented the hot dog. Her team has created a 97% pork, gluten-free sausage produced from free-range British pigs which will be introduced into Tesco stores on 4th April.
The hot dogs are bursting with flavour, a million miles from what the hot dog has become, giving them incredible versatility. Perfect for the barbeque because they cook in only five minutes, but equally happy being served as a main meal with mash and veg. They are also an ideal stand-by for ravenous children and unexpected guests; and good news for the 1 in 100 people in the UK who are gluten intolerant.
“Helen Browning’s organic Hot Dogs will be great this summer. They are BBQ safe, free range & organic - a great proposition,” says Tesco Buyer, Matthew Kendle.
“Our business is about producing organic versions of mainstream products and trying to improve them,” says Tim Finney, managing director of Helen Browning’s Organic. “In our view, the generic hot dog today is a commoditised, pasty reflection of what it once was. This re-invented hot dog is made with our pigs, a product with texture, flavour, bite and character and happily griddled, barbequed, fried or boiled.”
The hot dogs go through a steam bath to ensure a long, safe life. As with a traditional hot dog you can eat them safely raw, although to enjoy the full flavour it is not recommended, but it does mean that they are perfectly barbeque safe. “Too many people fail to cook sausages properly on the summer BBQ, either undercooking them and risking an upset stomach or turning them into charcoal,” says MD Tim Finney, “and both those styles can have unpleasant results.”
Customers of Helen’s Michelin-recommended pub and restaurant, The Royal Oak, near Swindon Wiltshire, have been trialing them. “They certainly pack a punch – added seasoning or sauce are totally unnecessary – it’s all there – and gives a new meaning to the term hot dog,” says regular customer Anna Moore.
