Best of British Dog
Sauce Welsh Rabbit
- 25g Butter
- 25g Flour plain
- 150ml British pale ale
- 300g Mature cheddar grated
- 1tsp English mustard Powder or paste
- 3 drops Worcestershire sauce
- 1 pinch Pepper
Serves 4-8 dogs depending on your generosity in application of sauce.
1: Cooking Marinade for Sausages
- 100g Hoisin Sauce – from 1 jar
- 25g wholegrain mustard – from 1 jar
2; Hand cut fresh potato crisps, dusted in fresh rosemary and sea salt.
- 2 Baking Potatos (approx. 250g)
- 40g Fresh Rosemary
- Pinch Sea salt
- 1 litre Vegetable oil for frying
- Kitchen Roll- to drain on
- Take the sausages and place into a ovenproof dish and bake at 200°c.
- Prepare the sticky marinade in a bowl ready to pour over the sausages 10minutes before they are cooked. In total - bake the sausages for 25- 30 minutes until they are browning nicely and piping hot.
- Mix the plain flour and butter in a saucepan and cook out the butter and flour for around 2/4 minutes continuously stirring.
- Add the ale, pour in bit by bit and stir until a thickening occurs in the pan, keep stirring to prevent lumps, allow the mixture to bubble and cook.
- Take the heat down very to very low and slowly add the grated cheese mustard and Worcester sauce and seasoning, stir continuously. Take the pan off the heat and cover with greaseproof paper, allow to cool down. It should be creamy and smooth.
- Prepare and peel the potato, slice and soak the crisps in water. Prepare the frying oil to 160°c blanch, the increase the oil temperature to 180 Clean and finely chop the fresh rosemary. Fry the potato until golden, remove from the heat onto paper and sprinkle with the chopped herb and sea salt.
- Once the sausages are sticky and cooked, prepare the buns and fill with the sausage. Pour over a smooth toping of cheese sauce and place the buns under a grill on a low shelf setting so as not to burn the bun
- Watch the buns like a hawk and allow the cheese to bubble and brown.
- Serve with a side of crisps.