Christmas Hot Dogs

Directions

1. 1

   Set one half to medium-high and the other half to low.

2. 2

   Wrap each sausage in bacon, ensuring full coverage. It’s fine if the bacon overhangs—it will shrink as it cooks.

3. 3

   Place the bacon-wrapped sausages on the hotter side of the griddle and cook slowly, turning until evenly browned.

4. 4

   Spread the leftover stuffing on the low-heat side of the griddle and chop it up until crumbly and crisp.

5. 5

   Add the cranberry sauce to a griddle-safe pot and warm gently. Stir in chipotle flakes to your preferred heat level.

6. 6

   Place the sliced hot dog rolls cut-side down on top of the stuffing crumb. Let the bread absorb the rendered fats and festive flavours. Give them a little “Jimmy press” for good measure.

7. 7

   Once the buns are warmed, remove them and line the inside with Brie slices, leaving space for the sausage.

8. 8

   Nestle one cooked pig in blanket in each bun, with Brie slices hugging each side of the sausage.

9. 9

   Spoon the warmed cranberry relish over the sausage, then add a drizzle of hot gravy and a sprinkle of stuffing crumb.

10. 10

    Pour the remaining 200ml (or more!) of warm gravy into a small dish for dipping.

11. 11

    Tuck into your festive hot dog with a smile big enough to reach the North Pole.

12. 12

    Be Good, Do Good, and Eat Good.