Fancy sausages on a roll

Name: Fancy sausages on a roll
Yield: 12
Ingredients: 1 black pudding sausage (about 150g - order from your butcher), casing removed, finely chopped; 12 pork chipolata sausages; 1 tbs mild English mustard; 1/3 cup (100g) mayonnaise; 2 tsp chardonnay vinegar; 12 small brioche hot dog buns, split; 12 slices good-quality cheddar cheese; 2 green apples, sliced into matchsticks; Celery leaves, to serve; 75g unsalted butter; 500g (about 4) green apples, peeled, cored, chopped into 1cm pieces; 1 lemon wedge

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Michelin-starred Jason Atherton's modern take on the hot dog is the perfect way to greet guests at your next soiree.

1 black pudding sausage (about 150g - order from your butcher), casing removed, finely chopped
12 pork chipolata sausages
1 tbs mild English mustard
1/3 cup (100g) mayonnaise
2 tsp chardonnay vinegar
12 small brioche hot dog buns, split
12 slices good-quality cheddar cheese
2 green apples, sliced into matchsticks
Celery leaves, to serve

Apple Sauce

75g unsalted butter
500g (about 4) green apples, peeled, cored, chopped into 1cm pieces
1 lemon wedge

Method

1.

For apple butter, melt half the butter in a saucepan over medium heat. Add apples and lemon, and cook for 12 minutes or until apples are very soft. Discard lemon, then using a stick blender, whiz until smooth. Add remaining butter and whiz until combined. Season with salt. Cool.
2.

Preheat oven to 180°C. Cook black pudding in a cold non-stick frypan over medium heat, stirring, for 4-5 minutes until crisp. Drain on paper towel. Add sausages to pan and cook, turning, for 5-6 minutes until cooked through.
3.

Place mustard, mayonnaise and vinegar in a small bowl and whisk to combine. Smear buns with apple butter (reserve remainder for another use).
4.

Top with cheese and a sausage. Bake on a baking tray for 2-3 minutes until cheese melts
5.

Drizzle buns with mustard mayo, sprinkle over black pudding and top with apple matchsticks and celery to serve.