Bacon 'Dawg'

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.

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

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.

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.

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.