Hotdog Hotpot

Ingredients: (serves 4)
1 tablespoon olive oil
8 thick beef or pork hot dogs
1 small red onion, cut into thin wedges
2 teaspoons ground cumin
1 teaspoon ground paprika
pinch of chilli powder (optional)
1 carrot, peeled, diced
2 celery sticks, diced
13 oz jar medium tomato salsa
1 1/2 cups chicken stock
sour cream and warm tortillas, to serve

Directions:
Heat oil in a saucepan over medium-high heat. Add hot dogs. Cook, turning, for 4 minutes until browned. Remove to a plate.
Reduce heat to medium. Add onion to saucepan. Cook for 3 minutes or until soft. Add cumin, paprika and chilli. Cook for 1 minute. Add carrot and celery. Cook for 2 minutes, stirring to coat in spices.
Add salsa and stock. Bring to the boil. Reduce heat to medium-low. Cut hot dogs into thick rounds. Add to saucepan. Cook, uncovered, for 10 minutes or until hot dogs are cooked through and sauce thickened.
Serve with sour cream and tortillas.