BBQ Beef Chilli Cheese “Dawgs”! (serves 4)
50g wild garlic butter (or 50g butter + 2 cloves garlic)
2 banana shallots, peeled and diced
1 large carrot, peeled and diced finely
2 celery sticks, diced finely
4 rashers smoked bacon, diced finely
2 tsp dried rosemary
500g beef mince, preferably organic
2 tbsp sundried tomato paste or pesto2 rounded tsp cumin
1 tsp smoked paprika
2 tbsp barbeque sauce
2 tbsp Worcestershire sauce
Few drops toasted sesame oil
1 tbsp dark brown or Demerara sugar
2 tsp red wine vinegar
1 vegetable stock cube
Salt and pepper to taste
8 sausages, cooked.8 white floury rolls.
120g grated cheddar
1. Fry the shallots, carrot, celery, bacon and rosemary in the butter for 5 minutes. Brown the mince for a further 10 minutes.
2. Add all the other ingredients and cook on a low heat for 1 hour 15 minutes, stirring occasionally. Season to taste. Put the sausages in the rolls, and top with the chilli, and grated cheese.