Beer-Braised Chilli Dogs
Straight off the Red Stripe Hotdogs method — simmer in beer, then sear in butter — on a proper chilli sausage. The difference is the onion: it goes in with the beer and keeps reducing after the sausages come out, until it's jammy and almost dry.
Ingredients
- 6 triple chilli sausages
- 1 bottle beer
- 1 onion — sliced
- Butter
To build
- Baguettes or kebab breads
- Mustard, Frank's
- Cheese, jalapeños
Method
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Simmer. Sausages into a pan with the beer and the sliced onion. Simmer gently for 15 minutes, turning them halfway.
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Lift and dry. Lift the sausages out and pat them dry.
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Reduce the onions. Keep reducing the onions in the beer until jammy and almost dry, about 5 minutes.
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Sear. Butter in a hot pan, sear the sausages until blistered and dark in patches. They should be 75°C in the middle.
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Build. Mustard, sausage, beer onions, cheese, jalapeños, hot sauce.
Pat the sausages properly dry before they go into the butter. Wet skins steam instead of blistering, and the sear is where the flavour comes from.
Unlike the frankfurters in the Red Stripe version, these are raw sausages, so the simmer is doing the cooking, not just the flavouring. Give it the full 15 minutes.