Hot dogs just levelled up. These HECK! Steak & Butter Heckdogs with Chimichurri are bold, juicy, and packed with flavour – the perfect upgrade for your BBQ, midweek dinner, or game-day feast.
Our HECK! Steak & Butter sausages are the star of the show. Big on flavour, gluten-free, and high in protein, they’re tucked into golden toasted rolls and topped with a punchy homemade chimichurri that’s herby, garlicky, and just the right amount of zing. It’s proper food, made simple – no faff, all flavour.
The best bit? These Heckdogs are versatile. Keep it classic with chimichurri only, or load them up with extras like pickled onions, jalapeños, or melty cheese. However you build yours, they’re guaranteed to steal the show at any table.
Serves
6
Ingredients
For the Heckdogs
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6 hot dog rolls (brioche or classic)
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2 tbsp butter (for toasting rolls)
For the Chimichurri Sauce
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1 large bunch flat-leaf parsley, finely chopped
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4 cloves garlic, minced
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1 small red chilli (or ½ tsp chilli flakes), finely chopped
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2 tbsp fresh oregano leaves (or 1 tsp dried)
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120ml olive oil
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2 tbsp red wine vinegar
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½ tsp smoked paprika (optional)
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½ tsp ground cumin (optional)
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Salt & black pepper, to taste
Method
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Make the chimichurri - In a bowl, mix parsley, garlic, chilli, oregano, olive oil, red wine vinegar, paprika, cumin, salt, and pepper. Leave for at least 30 minutes for flavours to develop.
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Cook the sausages - Grill, fry, or BBQ the HECK! Steak & Butter sausages until browned and cooked through (12–15 minutes).
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Toast the rolls - Split the hot dog rolls and lightly toast with butter in a pan or under the grill until golden.
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Assemble the Heckdogs - Place sausages in the toasted rolls, spoon over plenty of chimichurri, and add extra toppings if you like (pickled onions, grated cheese, or jalapeños).
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Serve - Hot, juicy, and bursting with flavour.