We love good Cheese Dog with Bacon Jam, Fries, Slaw and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Hickory Smoked Sausage(ContainsSulphites)
Original Onion Marmalade
Green Bullet Chilli
Vegetarian Worcester Sauce
Red Wine Vinegar(ContainsSulphites)
Brioche Hot Dog Bun(ContainsEgg, Gluten, Milk, Soya)
Water for the Sauce
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway. Put the sausages on another tray and bake on the middle shelf of your oven for 20-25 mins, turning halfway. IMPORTANT: The sausage is cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a saucepan on medium heat. When hot, add the pancetta and cook, stirring occasionally, until golden and turning crisp, 4-5 mins. Pour away any excess fat. Stir the onion marmalade into the pan along with the water (see ingredients for amount), bubble for 30 seconds then transfer to a bowl and set to one side. Keep the pan.
Return the (now empty) saucepan to high heat with a drizzle of oil. When hot, add the beef and fry until browned, breaking it up with a spoon as it cooks, 3-4 mins. Meanwhile, thinly slice the chilli. When the beef is brown, stir in the Worcester sauce and half the chilli. Pour in the passata and water for the chilli (see ingredients for amount). Bring to the boil, reduce the heat and simmer until thick, 8-10 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.
Meanwhile, combine the mayonnaise and red wine vinegar in a bowl along with a pinch of salt and pepper. Add the coleslaw mix and toss to coat. Split open the brioche rolls (see photo) and grate the cheddar cheese.
When the sausages and chilli are ready, remove the tray with the sausages from the oven and preheat the grill to high (just move the potatoes down to the bottom shelf). Put the buns on the baking tray you cooked the sausages on and pop a sausage in each. Carefully spoon the chilli over the sausage, easing it inside the bun, then sprinkle over the cheese. Grill until golden and bubbly, 3-4 mins.
Divide the fries and slaw between your plates, then serve the chilli cheese sausage alongside, finished with a spoonful of bacon jam and a few slices of remaining chilli. Don't be afraid to get messy! Enjoy!