Halloween Bacon, Chorizo & Sausage Monster Dogs

Meanwhile, wrap two rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the sausages onto a baking tray and bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

While everything's in the oven, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Halve the tomatoes and pop into the dressing bowl. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and mix into the tomatoes. 

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

While the onion fries, cut the chorizo into triangle shapes (use scissors if easier) and keep aside for now - these will be the monster's sharp teeth! 

When the onions are ready, remove from the heat. 

When the sausages and fries have 5 mins left, lay the chorizo triangles onto the sausage tray.

At the same time, sprinkle the Parmigiano Reggiano over the fries, then slide both trays back into the oven for the remaining time. 

Slice the buns top down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.