MOB's Ultimate Hot Dog
Chop up the bacon into small pieces and fry in a large frying with a small glug of oil until very crispy and browned, for about 10 mins.
Meanwhile, very thinly slice the garlic and slice your onions.
Use a slotted spoon to remove the crispy bacon and turn the heat to low. Add in the garlic slices and cook them in the bacon fat for 2 mins or until just turning golden. Remove using a slotted spoon and set aside.
Add the sliced onions to the bacon fat and cook on a low heat for 30 mins until darkened and caramelised.
Meanwhile, make the cheesy jalapeño sauce. Finely chop your jalapeños and cook them in the butter in a small saucepan for 5 mins. Whisk in the flour and cook for 1 min. Slowly pour in the milk, whisking constantly, and bring to a boil. Once the sauce starts to thicken, add in your Red Leicester cheese and American cheese slices. Whisk the sauce until the cheese has melted and season generously with salt and pepper
Cook the sausages in a large frying pan for 10 mins until cooked through and crispy.
Finely chop the chives.
Pop the sausages in the hot dog bun, smother with the cheese sauce, top with caramelised onions, crispy bacon and crispy garlic. Finish with the chives and serve immediately.