Beef hot dog wrapped in bacon with Gorgonzola and cherry mostarda
It's National Hot Dog Day and this meaty chap is inspired by the Baby Blue Bronson, invented by Action Bronson and Michael White (aka Chef Bianco).
For the dawgs
6 beef sausages
6 rashers of thick cut smoked bacon
120g Gorgonzola dolce, roughly crumbled
Dried chilli flakes
6 brioche rolls
For the cherry mostarda
6 tbsp caster sugar
4 tbsp red wine vinegar
5 tbsp water
2 tsp Dijon mustard
1 tsp mustard powder
1/4 tsp mustard seeds
225g black cherries, pitted and halved
Start off by making the cherry mostarda. Mix together all of the ingredients, except cherries, in a saucepan and bring to a boil. Add the cherries and cook for about 20 minutes over medium-high heat, until softened. Transfer to a bowl and leave to cool for 5 minutes before covering with cling film and putting it in the fridge.
Pre-heat the oven to 200ºC. Wrap each of the sausages with a rasher of bacon and use a toothpick at either end to hold it in place.
Drizzle a little olive oil in a roasting tin, lay out the sausages and cook for 30-35 minutes.
Meanwhile, get the Gorgonzola out of the fridge to allow it to come up to room temperature.
Cut open the rolls and fill each one with a sausage (toothpicks removed). Divide the Gorgonzola between each hot dog and spoon over about 2 tablespoons of the cherry mostarda.
Sprinkle a few chilli flakes over the top and pop them back in the oven for a couple of minutes to melt the cheese.