You’ve got to go hard or go home with this recipe, no room for half measures, just pile it high and give yourself a pat on the belly afterwards.


Ingredients – serves 4 (or 2 hungry people)

1 pack of Jolly Hog Proper Porkers

1 pack of Jolly Hog Caramelised Porkers

1 pack of Jolly Hog Smoked Bacon

1 tbsp. of oil

1 1/2 red onions

2 cloves of garlic

1 red chilli

1 can of red kidney beans

1 tsp. of chilli flakes

1 tsp. of paprika

1 tin of chopped tomatoes

1 tsp. of brown sugar

4 Brioche hot dog buns

4 handfuls of grated cheese



1.     Pop 4 Jolly Hog Proper Porkers in a medium oven until cooked

2.     Heat up the oil in a pan and add 1 chopped red onion and the chopped cloves of garlic, after a few minutes add the chopped red chilli and stir

3.     Squeeze out the sausage meat from 2 Jolly Hog Caramelised Porkers into the pan and break up into small pieces, add two sliced up rashers of Jolly Hog Smoked Bacon, cook for 4-5 minutes

4.     Then add the tin of drained red kidney beans the tsp of chilli flakes, tsp of paprika and the chopped tomatoes, turn the heat down low, pop the lid on and leave to simmer for 15 – 20 mins, stirring occasionally

5.     In a separate pan fry up half a red onion in a little oil and add the tsp of brown sugar, cook on a low heat until caramelised

6.     To plate up take your hot dog bun and cut a small wedge out to sit the sausage in, pile the chilli high on top, add a handful of grated cheese and top with some caramelised onion, pop in the oven for 5 minutes to melt the cheese and then enjoy, but don’t burn your mouth on the cheese!