Spicy Chilli Cheese Devil Dogs

Prep time: 10 mins

Cooking time: 22 mins

Serves: 4

ingredients

• Simon Howie 400g Devil Dogs 4 PK or substitute for 400g Pork Jumbo Dogs if you prefer less heat
• Tin of chilli x 1
• Large fresh diced tomatoes x 2
• Grated cheddar cheese 150g
• Small diced red onion x 1
• Large brioche hotdog buns
• 2 tbsp light mayonnaise
• Mrs Elsewood’s sweet pickle cucumber spears sliced x 4

Method

Devil Dogs Cooking Instructions

Oven: Preheat oven to 190°C (for fan assisted ovens 180°C). Lightly coat sausages with cooking oil, place onto a suitable baking tray on the middle shelf of the oven. Cook for 18-22 minutes, turning halfway through cooking.

Grill: Preheat grill to moderate heat. Place sausages onto a suitable tray and cook under the grill. (Do not place directly under the heat sources, allow approx. 10cm space). Grill for 14-18 minutes, turning occasionally.

Pan Fry: Heat a pan with cooking oil to reach a medium heat. Place the sausages in the pan and cook for 12-14 minutes, turning several times. Lower the heat if required while cooking.

BBQ: Lightly coat the sausages in cooking oil then barbecue over medium heat, turning frequently. Ensure there is no pink colour left in the middle prior to consumption.

Instructions

• While Devil Dogs cook, remove chilli from tin and place in a small-medium saucepan. Heat on medium-high for 7-8 minutes.
• On a chopping board, dice fresh tomato and red onion finely.
• Use a knife to carefully open each hotdog bun.
• Spoon layer of mayonnaise on each bun, top and bottom.
• Remove Devil Dogs from heat and place one in each bun.
• Remove chilli from heat and carefully spoon generously over each Devil Dog.
• Sprinkle diced tomatoes, red onion & sweet pickle on top of chilli
• Generously top with cheddar cheese.
• Pair with your favourite side.
• Serve immediately and enjoy this spicy BBQ treat!