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Danger Dogs

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Danger Dogs are a South American street food favourite that are ordinarily deep fried, but here, we utilise the stone floor in Roccbox to give us incredibly crispy bacon before using the bacon fat to cook the best hot dog onions ever!! This scales up really well and is a great sharer for an outside party…



Use a knife to stretch the bacon rashers thin and wrap each rasher around a sausage. Pop the sausages into a cast iron tray, drizzle with a little olive oil and cover with foil.


Place the pan into Roccbox and cook for 10-12 minutes (depending on the size of sausages) rotating 180 degrees half way through.


When the sausages are done remove the foil and add the shallot rounds to the pan. Turn the flame down to its lowest setting and return to Roccbox to crisp up the bacon and shallots – shaking and turning as necessary – for around 4 minutes.


Remove the sausages from the pan and add the sugar and spices to the shallots, moving around with tongs as you do so. Squeeze over the lime juice, remove the onions from the pan and set to one side.


To build, put a sausage in a bun, top with your favourite condiments, the zingy onions, sour cream and chillies.

Oven Temp.
  • 2 Hot Dog Buns
  • 2 Large Pork Sausages, as big as your bun ideally!
  • 2 Rashers Smoked Streaky Bacon
  • 1 Long Shallot, sliced into rings
  • 1/2 Tsp Soft Brown Sugar
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp English Mustard Powder
  • 4 Tbsp Sour Cream
  • 1 Red Chilli, sliced
  • 1 Green Chilli, sliced
  • Small squeeze of lime juice
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