The ultimate hotdog made with good quality pork sausage, home made tomato sauce, caramalised onions and finished with crispy pancetta, and cheddar.
Cooking time: 50 mins
Prep time: 30 mins
Ingredients - Tomato Sauce
400g tin crushed tomatoes
½ onion, finely chopped
2 cloves garlic, grated
1 small red chilli, finely chopped
1 tablespoon brown sugar
1 tablespoon white wine vinegar
Ingredients - Caramalised onions
2 large brown onions, finely sliced in rounds
2 tablespoon butter, melted
2 tablespoon brown sugar
1-2 tablespoons balsamic vinegar
Pinch chilli flakes
4 good quality pork sausages
8 pieces pancetta
4 crusty hotdog buns
¼ cup good mayonnaise
160g good cheddar, sliced
For the sauce, place all the ingredients into a saucepan, bring to the boil and simmer for 15 minutes, stirring occasionally. Cool.
For the onions, toss the onions and the butter together to coat well, Preheat the barbecue on a low heat and cook on a flat plate or a hotplate liner for 20 minutes, until the onions start to caramalise, stir through the brown sugar, vinegar, salt and chilli and cook for a further 5 minutes until the juices are absorbed. Set aside.
Bring the sausages to room temperature. Increase the barbecue to a medium/high heat and place the sausages on the grill, cook for 10 to 15 minutes depending on the thickness, turning regularly to ensure even cooking. Place pieces on pancetta on the barbecue and cook for 1 minute each side or until crisp.
Cut the hotdog buns down the middle, spread generously with mayonnaise, place some cheddar slices in the roll, followed by 2 pieces of pancetta, a sausage, and top with onions and tomato sauce.