Chilli cheese hot dogs
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1tbsp rapeseed oil
- 250g Butcher's Selection Lean Steak Mince
- 2tbsp Cajun seasoning
- 1 red chilli, chopped, plus extra, sliced, to serve
- 4tbsp tomato purée
- 300ml lager
- 210g kidney beans
- 12 Extra Special Pork Chipolata Sausages
- 6 baguettes
- 4tbsp sour cream
- 60g mature Cheddar, grated
- Coriander, to serve
Fry the onion and garlic in the oil for 5 mins until soft. Add the mince and cook for 6-7 mins until browned.
Stir in the seasoning, chilli and tomato purée, and fry for 1 min. Add the lager, beans and 100ml water, and bring to the boil. Cover and simmer for 40 mins, stirring occasionally. Remove the lid and cook for 5 mins more.
Preheat the barbecue or grill to medium and cook the sausages for 10-12 mins. Split each baguette and toast, cut-side down.
Put 2 sausages in each baguette, top with the chilli, sour cream, cheese, sliced red chilli and coriander.