Loaded Chilli Hot Dogs with melty cheese and caramelised onions

This is our summer take on the ultimate hot dog - we love Wild Rice Namprik Crispy Spicy Shallots for some extra fiery flavour!

Ingredients (Serves 4)

4 Wyndham’s Sausages (for this recipe we love Classic Pork, Caramelised Onion, or Italian)

4 Brioche Hot Dog buns

6 small brown onions, finely sliced

3 tbsps olive oil

25g butter

100g grated mozzarella

100g grated red Leicester

1 red chilli, finely sliced into rounds

1 green chilli, finely sliced into rounds

American mustard to garnish

Crispy shallots to garnish

Method:

1. First, set a frying pan to medium heat and add 2 tbsps of olive oil – add your onions and allow them to cook down, stirring occasionally until they go golden and caramelized. This can take a while, so be patient – allow around 30 minutes. Once golden, add the butter and mix through, cooking for a further 2-3 minutes before removing from the heat and setting aside

2. Grill your sausages, turning occasionally until completely cooked through and piping hot in the middle. Remove from the grill and allow to rest for a couple of minutes

3. To assemble your loaded chilli hot dog, place a sausage into the brioche bun, add some of your caramelized onions and cover generously with the mozzarella and red Leicester. Grill / broil the hot dog under high heat for a minute or so to melt the cheese – it is important not to take your eye off the hot dog under the heat as it can catch and burn quite quickly.

4. Once the cheese is melty, carefully remove your hot dog from under the heat and top with a mix of green and red chilli slices depending on how spicy you’d like it, drizzle with American mustard and crispy shallots. Enjoy!