PREP: 2 MINS
COOKING TIME: 15 MINS
We think these are the tastiest hotdogs this side of the Atlantic! Enjoy this NYC favourite made with the tastiest (and award-winning) Yorkshire pork from our own farm of course.
Your sausages should cook to golden brown and piping hot in the middle in around 15 minutes. Remember to turn them occasionally for nice even cooking.
While they’re cooking peel and slice your onions. Place them in a saucepan with a little salt, pepper and olive oil. Sweat the onions off on a low to moderate heat and stir in your tomato puree. (If you’re not a fan, leave this out... the choice is yours!)
In a bowl mix together mayonnaise and English mustard at roughly four parts mayo to one part mustard depending on preference. If you like it firey then don’t hold back!
Each sub baguette will hold two sausages, so remove the ends and cut in half across the middle. When the sausages are cooked you’re ready to go!
We love a generous helping of coleslaw on the side.
You might prefer to substitute the onion for saurkraut.
You might even like to add lashings of tomato ketchup or coleslaw.
The choice is yours!
A little thank you for choosing Blacker Hall. Throughout September, Reward Card customers can enjoy a different treat or exclusive saving each week, from handmade sausages and Bakery biscuits to family pies and our own-farm Sirloin Steaks. Plus, discover our £19.95 Cosy Plate offer in the Barn Kitchen.
Join us on Saturday 3rd & Sunday 4th October for Blacker Hall Farm’s first Harvest Festival – a weekend celebrating autumn produce, Yorkshire food, local makers and the people behind it all.
Expect seasonal tastings, live chef demonstrations, new Blacker Hall products, local producers, live music and plenty to enjoy around the farm.
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