300g leftover sausage-meat stuffing (Or use packet stuffing—even without added meat)
Cranberry sauce
Chipotle chilli flakes, to taste
6–8 generous slices of Brie
250ml gravy (reserve 200ml for dipping)
2 hot dog rolls of your choice
Directions
Set one half to medium-high and the other half to low.
Wrap each sausage in bacon, ensuring full coverage. It’s fine if the bacon overhangs—it will shrink as it cooks.
Place the bacon-wrapped sausages on the hotter side of the griddle and cook slowly, turning until evenly browned.
Spread the leftover stuffing on the low-heat side of the griddle and chop it up until crumbly and crisp.
Add the cranberry sauce to a griddle-safe pot and warm gently. Stir in chipotle flakes to your preferred heat level.
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.
Once the buns are warmed, remove them and line the inside with Brie slices, leaving space for the sausage.
Nestle one cooked pig in blanket in each bun, with Brie slices hugging each side of the sausage.
Spoon the warmed cranberry relish over the sausage, then add a drizzle of hot gravy and a sprinkle of stuffing crumb.
Pour the remaining 200ml (or more!) of warm gravy into a small dish for dipping.
Tuck into your festive hot dog with a smile big enough to reach the North Pole.
