Red Fox Loaded Hot Dogs


  • 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


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.

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