Tex's Festive Feast Dog 🍗🐷🍲🍞🎄

Name: Tex's Festive Feast Dog 🍗🐷🍲🍞🎄
Total time: 1200 s
Yield: 1 dog
Cuisine: British
Ingredients: 1 petit pain or sub roll; 1 frankfurter; 2-3 rashers smoked streaky bacon; 1-2 thin slices of roast turkey; 2 tablespoons vegetable oil for frying; To taste grated mature Cheddar; To taste cranberry sauce; To taste sauerkraut (optional); To taste your favourite table sauce

Tex @cook_3903024

Manchester, England

All the best bits from a Xmas dinner on a sandwich...

Tex @cook_3903024

Manchester, England

All the best bits from a Xmas dinner on a sandwich...

Saved

Ingredients

20 minutes

1 dog

1petit pain or sub roll
1frankfurter
2-3 rasherssmoked streaky bacon
1-2thin slices of roast turkey
2 tablespoonsvegetable oil for frying
To tastegrated mature Cheddar
To tastecranberry sauce
To tastesauerkraut (optional)
To tasteyour favourite table sauce

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Steps

20 minutes

1

Preheat the oven to gas mark 7/220°C (425°F)
2

Slice your bun, preferably so it's still hinged at the base. Put the frankfurter in to a saucepan of simmering water for 5-6 minutes
3

Cook the bacon in a medium-low skillet. Finish cooking your frank in the same skillet for approximately 2 minutes
4

While the other ingredients are cooking, spread both sides of the bun with cranberry sauce
5

Wrap the frankfurter in the turkey and pop inside the bun
6

Add the bacon, then top with the cheese and sauerkraut (if using)
7

Wrap tightly in foil and pop in the oven for 6-7 minutes
8

Add your ketchup, mustard etc.. Serve...
9

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Cooksnaps

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Tex @cook_3903024

on December 09, 2016 01:14

Manchester, England

I'm a designer/artist and I learned to cook when I started making my own Chinese food over 30 years ago. I'm a lover of my native British food, but recently I've developed a taste for American comfort food, especially sandwiches and BBQ (watching too much 'Diners, Drive-Ins, and Dives' probably). 😸 Unfortunately, we don't have any independent US-style diners or drive-ins in my neck of the woods, so I had to learn from recipe books and the Food Network. I'll also be publishing some traditional UK classics in case any non-Brits want to have a crack at Brit grub.