Bacon lovers rejoice: It's a bacon hot dog! 


  • 8 Brioche Buns

  • 8 Black Forest Smokehouse Maple Bacon sausages

  • Pork crackling

  • 15 x 15cm piece pork skin

  • Salt

  • Tomato and quince relish

  • 1 tablespoon quince paste

  • 2 tomatoes, peeled, seeded, diced

  • 2 eschalots, finely diced

  • 4 garlic cloves, sliced

  • 150ml malt vinegar

  • 2 tablespoons tomato paste

  • Salt and pepper, to taste

  • Mustard pickles

  • 1 telegraph cucumber, peeled, seeded, coarsely grated

  • 2 eschalots, finely diced

  • 150ml chardonnay vinegar

  • 55g caster sugar

  • 1 teaspoon brown mustard seeds

  • ½1 teaspoon chopped dill

  • 1 teaspoon dill seeds

  • Gruyere cheese sauce

  • 50ml thickened cream

  • 50ml white wine, such as chardonnay

  • 55g Dijon mustard

  • 125g gruyere cheese, finely grated


  • Pork crackling:

  • 1.

    Lightly score skin at 1cm intervals, then season well with salt. Place on a tray, then roast in the oven set at 180?C for about 30 minutes or until bubbly and crisp. Remove from oven and set aside to cool.

  • 2.

    When cool, break into pieces.

  • Tomato and quince relish:

  • 1.

    Place all ingredients in a saucepan, stir to combine and bring to the boil. Reduce heat to a simmer and cook for 15 minutes or until soft and slightly thickened.

  • 2.

    Set aside to cool slightly. Transfer mixture to a blender, puree until smooth

  • Mustard pickles:

  • 1.

    Place all ingredients except for the chopped dill, into a saucepan over medium heat. Cook for about 4 minutes or until mixture slightly thickens and resembles a relish. Set aside to cool, then stir through dill.

  • Gruyere cheese sauce:

  • 1.

    Place cream and wine into a saucepan over medium heat and warm through. Whisk in mustard, then cheese, taking care not to overheat the sauce to avoid the mixture seizing, but warm enough so the mixture doesn’t solidify. Season with pepper.

  • To Assemble:

  • 1.

    Heat a splash of oil in a non-stick frying pan over medium heat. Lightly prick sausages with a fork. Cook for 3-4 minutes, turning, until completely golden

  • 2.

    Cut brioche buns through the middle, spoon relish into buns, top with crackling crumb and sausage. Squeeze over Gruyere cheese sauce, and tomato and quince relish to serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 618kj
  • Fat Total 28g
  • Saturated Fat 9g
  • Protein 28g
  • Carbohydrate 57g
  • Sugar 17g
  • Sodium 947mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was provided by Cuckoo Callay cafe in Newtown. 

Cuckoo Callay is hosting its annual bacon festival in February. Bacon Brewfest will be held at Central Park on Saturday Feb 27th, from 12pm until 9pm.

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