Ingredients

• 2 shallots, sliced into rings
• 100ml/0.5 cups red wine vinegar
• 100ml/0.5 cups water
• 1 tsp sugar
• 1 tsp salt
• 200g/7oz smoked bacon lardons, optional
• 50g/1.5oz butter
• 50g/1.5oz plain/all purpose flour
• 250ml/1 cup of milk
• ½ tbsp English mustard
• ½ tbsp Turmeric
• 200g/7oz Belton Farm Red Fox Cheese
• 4 hot dog sausages (veggie or meat)
• 4 sub rolls
• 1 green chilli, finely sliced
• 15g/0.5oz chives, finely chopped
• Quick pickled onions
• Crispy onions, optional

Instructions

1. Add the onion slices to a small bowl. Heat up the red wine vinegar, water, sugar and salt on a medium heat until simmering. Pour over the onion slices and put to one side.
2. Add bacon pieces to a pan and fry for about 10 minutes until crispy and browned. Drain on kitchen roll and put to one side.
3. Meanwhile, make the cheese sauce. Add 50g/1.5oz of butter for a pan on a low heat and allow to melt. Once melted, add 50g/1.5oz of plain/all purpose flour and whisk until a paste is created.
4. Turn up to a medium heat and add the milk. Whisk until all the milk is combined and has created a thick sauce consistency.
5. Whisk in the grated Red Fox cheese until melted and combined with the sauce and generously add salt and pepper.
6. Grill the hot dogs for 5-7 minutes until browned and a little crispy.
7. Add the sausages to the sub rolls. Top with a generous drizzle of the Red Fox cheese sauce. Finish with the bacon bits, quick pickled onions, chives, green chillies and crispy onions if using.

Products Used