Smoky bacon hot dogs with cranberry salsa
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Skip to ingredients
- 16 chipolatas
- 8 rashers streaky bacon
- 300g chunk white cabbageshredded as finely as you can (a mandolin is great for this)
- 1⁄2 lemonjuiced
- olive oil
- 8 hotdog or finger rolls
- 150g stiltonto serve
- 1⁄2 jar (about 150g) cranberry sauce
- 3-4 medium tomatoesdiced and left in a colander to drain
- 1 small red onionfinely chopped
- 2 tsp red wine vinegar
Nutrition: per serving
- kcal335
- fat16g
- carbs32.2g
- fibre2.9g
- protein14g
- salt1.7g
Method
step 1
Take two chipolatas at a time and wrap them together using a rasher of streaky bacon, stretching it as you go to wind it round as many times as you can. Repeat until you have 8, put them on a baking tray lined with baking paper and chill until needed.
step 2
Mix the shredded cabbage, lemon juice and 1 tbsp olive oil with some seasoning. Cover and keep at room temperature for up to a day. (If making the day before, then chill). Mix all the ingredients for the cranberry salsa together and chill.
step 3
To serve, heat the oven to 200C/fan 180C/ gas 6. Roast the chipolatas for 30 minutes, until the bacon is golden and crisp and the sausages have cooked through. Split the buns lengthways and add some dressed cabbage to each. Sandwich a pair of chipolatas into each bun with a slice of stilton, then spoon on some of the cranberry salsa.
