Ingredients
- 8 Hellers Rashun flavoured precook sausages
- 8 Hotdog buns
- 6 slices Hellers honey cured streaky bacon - or Ol Smokey streaky bacon
- 3-4 tbsp maple syrup
- I can reduced cream
- 1 pack onion soup for dip
- Malt vinegar + lemon juice
- 1 small bunch chives finely chopped - save some for garnishing
- 1 cup grated cheese - we recommend smoked cheese if you have it
- BBQ Sauce
- Bluebird Rashun chips
Method
- To make the onion dip place reduced cream, onion soup powder, 1 tbsp malt vinegar and 1/2 lemon squeezed, a small handful of chives into a small bowl and whisk to combine. Allow to chill for a min 20 mins before using to allow the flavours to infuse and the onion to hydrate. Check the flavour before using and adjust with extra lemon if needed
- In a fry pan or on the bbq over med-low heat gently cook the rashuns sausages till piping hot and fully cooked approx. 10-12 mins
- While the sausages are cooking place the bacon on a rack or a tray under a hot grill [or on the bbq while you cook the sausages] and grill until crispy on both sides. Remove the bacon and roughly chop, place in a bowl and drizzle with maple syrup - keep aside somewhere warm
- To assemble cut the hotdog buns down the middle from the top halfway through and butter if you prefer. Add the rashun sausage, top with cheese, chopped maple bacon and lashings of onion dip. Drizzle with bbq sauce and garnish with chives and rashuns
- Serve immediately with an additional side of rashuns to scoff! TIP if you want an extra oniony hit then fry or bbq some sliced white onions in butter or oil and add on top