Ingredients Jump to Instructions ↓

  1. 500g self-raising flour

  2. A squeeze in each of Blue Dragon Sweet Chilli Dipping Sauce Squeezy

  3. 8 sausages (or hot dogs)

Instructions Jump to Ingredients ↑

  1. Find 8 long sticks the thickness of your sausages and cover half of each one with foil. Put the flour into a big bowl. Add 2 tablespoons of the sweet chilli sauce and mix to a dough. Knead lightly in the bowl until the dough comes together, then set aside for 10 minutes.

  2. Divide the mixture into 8 equal pieces of dough.

  3. Take a piece of dough and roll it between your hands to make a sausage shape. Wrap the dough around the foil-covered end of the stick and gently press it onto the stick so it doesnt fall off.

  4. Cook the dampers over a campfire of barbeque for 10-12 minutes - keep turning them so they are golden brown all over.

  5. Carefully tap the dough with your finger - when it's cooked, it should feel solid when you tap it. Wrap some kitchen paper or a tea towel around the dough when you pull it off the stick. Serve with a squeeze of sweet chilli inside the cavity, and squash in a cooked sausage/ hot dog for a barbeque treat on the hop!


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