Baccoettne& al ra DOG
makes 1 1 x 60 g (2 oz) knackwurst sausage 1–2 bacon rashers (slices) 1 hot dog bun (page 15) 30 g (1 oz/¼ cup) roughly chopped raclette or fontina 2 tablespoons spiced mustard
Preheat the oven to 160°C (320ºF). Bring a saucepan of water to the boil, then turn off the heat. Add the sausage and leave to heat through for 5–6 minutes, being sure to remove it from the water before it splits. Drain briefly. Meanwhile, cook the bacon for about 5 minutes in a frying pan without any oil. Keep warm.
Warm the cheese in a small saucepan over low heat for 2–3 minutes, until just melted. To assemble, spread the melted cheese on the bottom half of the bun. Add the sausage and bacon, then top with the mustard. Put the bun lid on top and serve immediately.
Cut the hot dog bun in half and wrap in foil. Place on the centre shelf of the oven and bake for 3 minutes.
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