Cheesy Chicken and Leek Hot Dogs



I just found out that it's Hamburger Day some where in the world. Why did I not know that until this late in the day? Oh well, I guess I'll just have to have my own Hamburger Day on the weekend to make up for it and hope the hamburger gods will forgive me. Meanwhile, Hot Dogs.



Cheesy Chicken and Leek Hot Dogs
slightly adapted from here
Makes 4

For the Cheesy Sauce:
40g (1 tablespoon) butter
2 leeks, trimmed and sliced
1 onion, trimmed and sliced
2 cloves garlic, crushed
1 tablespoon finely chopped thyme leaves
60ml (1/4 cup) pale ale
1 tablespoon plain flour
1 teaspoon mustard powder
180ml (3/4 cup) milk
185g (1 1/2 cups) grated Gruyere cheese
Sea salt and freshly ground black pepper

For the Dogs:
Sunflower oil for frying
4 chicken sausages
4 hot dog rolls

Make the Sauce:
Melt the butter in a medium pan over medium-low heat. Add the leek, onion, garlic and thyme and cook for about 8 - 10 minutes until softened, but not browned. Add the beer and cook until the liquid has almost disappeared. Add the flour and mustard powder and cook, whisking, for about 1 minute. Gradually add the milk and cook, whisking, until combined. Bring to simmering point and continue to cook for another 2 - 3 minutes until thickened. Add the cheese and season with salt and pepper. Stir until the cheese has melted, remove from the heat and set aside.

Cook the Dogs:
Put a large frying pan over medium heat and pour about 2 teaspoons of oil on to heat up. Once hot, cook the sausages gently until golden and cooked through, this should take about 10 - 15 minutes. Cooking sausages gently keeps them moist and makes them deliciously sticky.

Assembly:
Heat the grill (broiler) to medium and line a shallow baking tray with foil.

Slice the rolls down the middle, stuff each one with a sausage and dollop and smear each with a generous helping of cheesy sauce. Cook under the grill (broiler) for 3 - 4 minutes, until the sauce is golden and bubbling.