Get ready for a flavour-packed feast with this Chilli Cheese Hotdogs with Bacon Jam, Wedges and Coleslaw recipe. This dish combines the smoky taste of sausages with the spicy kick of chilli cheese, promising a dining experience that’s both comforting and exciting.
The sausages are topped with a generous layer of chilli cheese, creating a delightful mix of smoky, spicy, and creamy flavours, and nestled in soft brioche buns.
Adding a touch of sweetness to the dish is the homemade bacon jam. This jam, with its sweet and smoky notes, pairs wonderfully with the spicy sausages.
On the side, you’ll find a serving of crispy wedges and a refreshing coleslaw. The wedges offer a satisfying crunch, while the coleslaw, with its creamy dressing and crunchy vegetables, adds a refreshing contrast to the meal.
This Chilli Cheese Hotdogs with Bacon Jam, Wedges and Coleslaw recipe is an excellent choice for those nights when you want a meal that’s indulgent, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, saucepan, bowl, grater and a spoon.
Chilli Cheese Hotdogs with Bacon Jam, Wedges and Coleslaw
Print RecipeIngredients
- 450g Potatoes
- 60g Bacon Lardons
- 120g Beef Mince
- Worcester Sauce
- Mayonnaise
- Coleslaw Mix
- 60g Mature Cheddar Cheese
- 2 Hickory Smoked Sausage
- 40g Onion Marmalade
- 1 Red Chilli
- ½ Carton of Tomato Passata
- 12g Red Wine Vinegar
- 2 Brioche Hot Dog Bun
- 1 tbsp Water for the Jam
- 50ml Water for the Beef
Instructions
Step 1: Roast the Potatoes and Sausages
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel) and place them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary.
Once the oven is hot, roast the potatoes on the top shelf until they’re golden, which should take about 25-35 minutes. On another baking tray, place the sausages and bake them on the middle shelf until they’re golden brown and cooked through, which should take about 20-25 minutes. Remember to turn both the potatoes and sausages halfway through cooking.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Step 2: Prepare the Bacon Jam
While the potatoes and sausages are cooking, heat a drizzle of oil in a large saucepan on medium heat. Once the oil is hot, add the bacon lardons and stir-fry until they’re golden, which should take about 4-5 minutes.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Ensure the lardons are cooked thoroughly.
Next, add the onion marmalade and the specified amount of water to the pan. Allow the mixture to bubble for 30 seconds, then transfer it to a bowl. Set the bacon jam aside for later.
Step 3: Make the Chilli
Return the now-empty saucepan to high heat with a drizzle of oil. Once the oil is hot, add the beef mince and cook until it’s browned, which should take about 5-6 minutes. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
IMPORTANT: Remember to wash your hands and equipment after handling raw mince.
Meanwhile, thinly slice the chilli. Stir in the Worcester sauce and half the chilli into the beef (add less if you don’t like heat). Allow the Worcester sauce to evaporate, then pour in the passata, the specified amount of water, and a pinch of sugar (if you have any). Bring the mixture to the boil, then reduce the heat and simmer until it’s thickened, which should take about 8-10 minutes.
Step 4: Prepare the Coleslaw
While the chilli is simmering, combine the mayonnaise and red wine vinegar in a bowl with a pinch of salt and pepper. Add the coleslaw mix and toss to coat. Slice the buns through the middle (but not all the way through) and grate the cheese.
Step 5: Grill the Loaded Buns
When the sausages and chilli are ready, remove the sausages from the oven and preheat your grill to high (move the potatoes down to the bottom shelf).
IMPORTANT: The sausages and mince are cooked when no longer pink in the middle.
Place the sausages into the buns and place them back on the baking tray. Carefully spoon the chilli into each bun, then sprinkle over the cheese. Grill the loaded buns until the cheese is golden and bubbling, which should take about 3-4 minutes.
Step 6: Serve the Dish
Once everything is ready, divide the wedges and coleslaw between your plates. Top each loaded bun with a spoonful of bacon jam and a few slices of the remaining chilli if you’d like more heat. Enjoy your meal!
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