My latest recipe is a twist on the traditional Germanic/American Hot dog recipe as I am indigenous to the county of Yorkshire I have decided to feature a Yorkshire version of the ‘Hot Dog’ playfully titled – The Yorkshire Dog. For those not familiar with Yorkshire it is a northern county of England known as Gods own county and sits closely to Satan’s own county otherwise known as Lancashire.
So the Yorkshire dog features a premium Yorkshire sausage, Wensleydale cheese, tomato chilli chutney and caramelized red onions wrapped in a Yorkshire pudding with a side of roasted sweet potato and beetroot chips.The First step is to prepare the Chips cut the sweet potatoes to around half a centimeter in thickness I would make the beetroot slightly thinner as it carries more moisture, set the oven to 190 degrees and place in a well-greased oven proof dish for around 40 minutes. They should come out nice and crispy season with sea salt and coarse black pepper as required.
Once the chips are in the oven the next stage is the caramelized onions I opted for red as it offers a greater depth to the meals colour palate and stands as a point of difference to the usual formulaic white onions. Chop the onion and liberally cover it in sugar use A LARGE AMOUNT of sugar. Fry the onions on full heat for 3-4 minutes then allow them time to simmer, I would give at least 10 minutes if you need to these can be left on a very low heat indefinitely, you are waiting for a silky gloss to form over the onions giving them an air and taste of decadence not normally found in the common fried onion, see below.
In the county of Yorkshire a dark art is practiced passed from father to son and mother to daughter, I am referring to the art of the Yorkshire pudding, the first thing you will need is a baking tray around 10-15 cm wide and around 30cm in length, grease the tray liberally with lard. Next whisk your Eggs, Flour and Milk together, Then place the tray into the oven WITH OUT the pudding mix for 5 minutes then bring the piping hot tray out of the oven and pour the pudding mix into the dish and place back in the oven for 5 – 10 minutes, you want to make sure on this occasion that the depth of the mix is not too deep in order to stop the pudding from rising too much as we will use this to roll all the other ingredients in like a giant cigarette paper replacing the need for a hot dog bun.
Place a single cooked premium pork sausage (preferably from Yorkshire) apply a large amount of crumbled Wensleydale cheese, caramelized Onions and Tomato chilli chutney and roll the mix as if it were the content of a giant cigarette.
I must stress the importance of using Yorkshire ingredients for this Wensleydale cheese is none negotiable please use a reputable tomato chutney and it is common knowledge Yorkshire has the best pigs so you would only be cheating yourself if you choose not to maintain the integrity of the dish, I would suggest serving with a subtly oaked Chardonnay if possible. A full list of ingredients can be found at the bottom of the page. Simply grip the dog traditional fashion and smash it in your face.
- 1 Premium Yorkshire sausage
- 1 Large red onion
- Wensleydale cheese
- Tomato chilli chutney
- 1 Large sweet potato
- 1 Large fresh beetroot (not pickled)
- 4 Oz of flour
- 2 Eggs
- ¼ Tea spoon of salt
- ½ Pint of milk