Christmas Hot Dog

Giant pig in blanket, sprout slaw, cranberry caramelised onions, and stuffing crumbles toasted In butter, all wrapped up in a soft brioche bun!

30 minutes cook

Serves 2

Spencer Lengsfield

Ingredients

for the slaw

10sprouts, shredded

1 tbspolive oil

1 tbspcider vinegar

salt and pepper, to taste

1 tspsugar

for the onions

2onions, sliced

2 tbspcranberry sauce

1 tspchilli flakes

25gunsalted butter

for the hot dog

2large sausages

6 rasherssmoked streaky bacon

2brioche buns

50gsage & onion stuffing mix

20gunsalted butter

mayo

Obviously we had no choice but to make a giant pig in blanket hot dog.

Method

Start by cooking the onions. Add a knob of butter to a pan over medium heat, then add in the sliced onions. Cook slowly, until the onions are soft and jammy, deglazing with water as you go.

Meanwhile, preheat the oven to 200 C. Wrap the bacon around the sausages, then bake for around 30 minutes or until cooked through and nicely browned.

For the slaw, shred all the sprouts then mix with olive oil, sugar, salt, pepper, and vinegar. Set aside.

In a separate pan melt some more butter, then add the sage and onion stuffing mix. Toast until lightly golden, then remove from the heat.

Slice the bun down the middle, then brush the inside with mayo. Add the sprout slaw, then the pig in blanket. Finish with the onions, then the stuffing crumbles. Enjoy!