Lisa Goodwin-Allen's Mega Lancashire Dog

Overview

Lisa Goodwin-Allen gave us a Masterclass on how to make the perfect dirty dog, look at the size of that thing! Pure indulgence and taste bud tantalising at the same time.

• Cook time: 15-20mins
• Skill level: Intermediate
• Serves: 1-2

Method

For the sausage:

1. In a heavy bottom pan, sweat the onions off in the butter until they are translucent with no color once soft cool and reserve.
2. Using a mincer, mince the pork belly, onion, & pancetta repeating the process twice.
3. Place it in a bowl and add the egg and mix in the parsley, garlic powder, and thyme.  Season with salt and pepper.
4. Check the seasoning by frying off one little patty and tasting.
5. Using a sausage stuffer or the sausage attachment on a mincer, stuff your sausage to your desired size linking the sausages when you get to the size you wish, allowing the sausages to sit in the fridge for an hour to set before cooking.

For the Sauce:

1.         Place the cream into a sauce and bring to the boil, grate the cheese and add to the pan and allow to melt season with salt and pepper as needed and reserve.

Cooking and assembling:

To cook, place the sausage over the direct heat of the coals and cook until you get a nice charring on all sides and cook until you reach 75c on a digital temperature probe.

Toast the hot dog roll over the direct heat slice the bun directly down the middle, Warm the onion jam slightly and spread on the bottom of the bun adding a nice bit of the cheese sauce on top of the onions, place the sausage in the bun and drizzle over the top more cheese sauce, some of the Frenchie’s mustard and finally sprinkle the crispy onions and chives over the dog.