EXTRA SMOKEY CHEESY CHILLI HOTDOGS

METHOD

For the pork chilli

Place a large frying pan or saucepan onto high heat. Add a touch of vegetable oil to the pan. Once hot, add the pork mince to the pan and break it up as best you can with a wooden spoon. Fry the mince until
browned, remove it from the pan and place it onto a plate. Set it aside and
put the pan back on the heat.

Add half of the diced onions, the green pepper and garlic to the pan with a pinch of salt and sweat for 8-10 minutes until its soft. Add the chipotle chilli, smoked paprika, ground coriander and flour to the pan and cook for a further 2 minutes or until fragrant.

Add the pork mince back to the pan with the tomato paste and crumbled stock cube and cook it for a further minute. Add the boiling water to the pan, stir it in and reduce the heat. Simmer it for 10 minutes or until thick and cooked through.
Add the brown sugar, vinegar and a pinch of salt to taste. Cover and set aside until you’re ready to serve up.

For the frankfurters

Preheat your oven to 210c. Lightly oil your sausages and roast for 15-20 minutes or until golden brown and cooked through.
Alternatively, air fry your sausages at 180c for 15 minutes or until golden
brown and cooked through.

For the salsa

Finely dice the onion and chilli. Add to a small bowl with the chopped coriander and stir to combine. Set aside.

To serve

Warm your brioche buns through the oven to crisp up slightly.
Place the buns onto a serving tray or clean chopping board. Construct your hotdogs as you’d prefer and top with the cheese. Finish the dogs with the onion salsa and a good dollop of barbecue sauce.