Smoky bacon hot dogs with cranberry salsa

Name: Smoky bacon hot dogs with cranberry salsa
Total time: 50 min
Yield: Makes 8
Cuisine: American
Ingredients: 16 chipolatas; 8 rashers streaky bacon; 300g chunk white cabbage shredded as finely as you can (a mandolin is great for this); 1⁄2 lemon juiced; olive oil; 8 hotdog or finger rolls; 150g stilton to serve; 1⁄2 jar (about 150g) cranberry sauce; 3-4 medium tomatoes diced and left in a colander to drain; 1 small red onion finely chopped; 2 tsp red wine vinegar

Published: August 13, 2015 at 9:51 AM

Save recipe

Makes 8

Easy

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A great idea for a Christmas or New Year's Eve party. Make sure you lay out plenty of sauces for everyone to enjoy

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for smoky hot dogs, then check out our corn dogs, buffalo dogs and more hot dog recipes.

Ingredients

Nutrition

16 chipolatas
8 rashers  streaky bacon
300g chunk white cabbage

shredded as finely as you can (a mandolin is great for this)
1⁄2 lemon

juiced
olive oil
8 hotdog or finger rolls
150g stilton

to serve
1⁄2 jar (about 150g) cranberry sauce
3-4 medium tomatoes

diced and left  in a colander to drain
1 small red onion

finely 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue