RECIPE BY:

Michael Weldon

SERVING SIZE:

6 people

TIME:

Prep time 10 mins
Prep time 10 mins
Cook time 10-15 mins

INGREDIENTS:

• 1 pack Coles Graze Beef Sausages with Oregano & Parsley
  1 pack Coles Hot Dog Rolls
• 6 pieces Swiss cheese
• 1 brown onion, sliced thinly
• 2 rashers of bacon, sliced thinly
• 100g Sauerkraut
• 3 drops apple cider vinegar
• 2 sprigs of thyme
• 1tbs Ballantynes Rolled Unsalted Butter
• 1 Bottle Coles Mild American mustard
• 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil

*1 pack Little Lucifer Ready To Use  Smoking Wood Chips – Hickory & Mesquite Flavour

SAUSAGES:

• To prepare the barbecue, pierce the Little Lucifer pack with a fork and place straight onto the charcoal.
• Place sausages on barbecue grill plate, directly on top of the pack, and place lid to trap the smoking flavour. Leave for 5 minutes and flip. Cook for another 4-5 minutes.

TOPPING:

Slice bacon and place on a dry pan at medium-high heat. Add oil and throw in the onions with a pinch of salt – stir until caramelised. Add sauerkraut, apple cider vinegar, thyme and butter. Allow butter to melt.

Create your hot dog:

Toast your hot dog bun on the barbecue and when ready, fill bun with topping. Add the sausage, then layer with a slice of cheese and more topping. Finish with mustard.