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If making the homemade ketchup, heat the olive oil in a large, deep saucepan over a medium heat. Add the garlic and smoked paprika and cook for a few minutes.
Add the white pepper, cloves and tomato purée (tomato paste), then cook for a further 5 minutes.
Tip in the passata (strained tomatoes), vinegar and sugar. Reduce the heat to low and simmer gently for 15 minutes.
In a small bowl, mix the cornflour (cornstarch) with 2 tbsp water to make a paste. Pour the paste into the pan and simmer for 10 minutes until thickened. Season, then pour into sterilised bottles or jars.
Meanwhile, for the caramelised onions, heat a deep frying pan (skillet) over a medium-high heat. Add the onions, along with 300ml water and a big pinch of salt and pepper. Rapidly boil for 10 minutes.
Once all the water has evaporated and the onions begin frying, add the olive oil, reduce the heat to medium and cook for 10-15 minutes, stirring regularly, until the onions are nice and caramelised. Turn off the heat.
Set up the barbecue or preheat the grill (broiler) to high. Cook the sausages for 10-15 minutes, turning regularly, until caramelised and cooked through.
Split the hot dog buns down the middle, then add a sausage to each one. Pile on the caramelised onions, then top with American mustard, homemade ketchup (if using), and a handful of crispy fried onions.