BBQ night never looked so good. These chilli cheese dogs are the ultimate all-American recipe. Our smokey BBQ sausages are served in brioche rolls, loaded up with spicy beef chilli and grilled cheese, and plated up alongside chunky homemade fries, a deliciously sticky bacon jam and crunchy coleslaw salad. A serious crowd-pleaser, these chilli dogs are a winning weeknight treat or the perfect thing to twist up your next weekend barbecue.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Hickory Smoked Sausage(ContainsSulphites)
Worcester Sauce(ContainsCereals containing Gluten)
Red Wine Vinegar(ContainsSulphites)
Brioche Hot Dog Bun(ContainsCereals containing Gluten, Egg, Milk, Soya)
Mature Cheddar Cheese(ContainsMilk)
Water for the Beef (100ml)
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 large saucepan on medium heat. When hot, add the bacon lardons and cook, stirring occasionally, until golden and turning crisp, 4-5 mins. 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, 4-5 mins. Meanwhile, thinly slice the chilli (add less if you don't like heat). When the beef is brown, stir in the Worcester sauce and half the chilli. Allow the Worcester sauce to evaporate, then pour in the passata, water for the chilli (see ingredients for amount) and a pinch of sugar. 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 filled brioche buns alongside, finished with a spoonful of bacon jam and a few slices of remaining chilli. Enjoy - and don't be afraid to get messy!