Boujie Hot Dog
In this BBQ summer session Chef Philli goes a bit chefy and shows us her take on a Boujie Hot Dog. Using a Weber Master-touch Charcoal Barbeque and our Iberico Pork Gourmet Bratwurst she creates the ultimate Boujie dog. Complete with top-tips for quick and easy preparation, Chef Philli talks us through this fantastic dish – to enjoy at your next garden cook out. The full recipe and video are below now for you to cook along with!
BBQ Summer Sessions
After a successful series of Cooking with Chef Philli, Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, has joined The Sausage Man once again. This time teaming up with Weber Grills to create some extraodinary BBQ recipes, showing you can cook just about anything on a BBQ!
Chef Philli joined us on location at the beautiful Bradbourne House in Kent, to get grilling on both gas and charcoal BBQs – provided by the awesome Weber Grills.
Hot Dog with Chef Flare
The hot dog is a classic on the BBQ but Chef Philli shows us an upgraded way to serve it. In her third episode of BBQ Summer Sessions you are in for a boujie treat. Showing off the delicious Iberico Pork Gourmet Bratwurst. As Chef Philli states ‘Iberico is the wagyu of pork meat’. Topped with black garlic mayo and hisbe cabbage. Get ready to enjoy an extremely luxurious hot dog!
Second Episode
In this series Chef Philli gets to grips with some of The Sausage Man’s newest foods and drinks, as well as some of our bestselling favourites. You’ll find some awesome new ideas for adding some extra chef’s flair to your next garden cook out, bursting with flavour and brimming with style! Make sure you subscribe now to keep up to date – you don’t want to miss out on these.
Ingredients
- 1 Sausage Iberico Pork Gourmet Bratwurst
- 1 Roll Brioche Hot Dog Roll
- 1 Cabbage Hisbe Cabbage
- 6 Cloves Black Garlic
- 1 Egg Yolk
- Egg
- 1 Teaspoon Dijon Mustard
- 1 Tablespoon Honey
- 1 Tablespoon White Wine Vinegar
- A Pinch Smoked Sea Salt
- 30 g Parmesan
- 1 Teaspoon Chives Chopped
- 1 Tablespoon Olive Oil
- 1 Tablespoon Vegetable Oil
Instructions
- Fire up the barbeque. And prepare the Hisbe cabbage, also known as sweetheart cabbage. Remove the outside leaves (these can sometimes be bitter) slice the cabbage in half. Drizzle the sliced side of the cabbage in olive oil and smoked sea salt. Place the cabbage on the BBQ slice side down into the centre (above the coals).
- Next place the Iberico Pork Gourmet Bratwurst onto the outside (indirect area) of the BBQ. Leave to cook for around 5 minutes. Use the Weber Connect to monitor the temperature of the sausage.
- Whilst the sausages and cabbage are cooking prepare the Black Garlic Mayo. In a blender or with a whisk mix together the black garlic cloves, egg yolk and dijon mustard. Blend until smooth. Add in the vegetable oil and slowly mix until the sauce is thick.
- Remove the hisbe cabbage from the BBQ. These should be nice and charred. Finely chop and add into a box with honey, white wine vinegar and a pinch of smoked sea salt. Mix together.
- Lastly, remove the sausages from the BBQ and you can prepare your Boujie hot dog. In you brioche bun add a layer of black garlic mayo to the bottom with the hisbe cabbage mix on top. Place the Iberico Pork Gourmet Bratwurst on top with another drizzle of mayo. Grate parmesan onto your sausage with a sprinkle of chives. And enjoy!