James Strawbridge's Dirty Dogs

James Strawbridge's Dirty Dogs

Bank Holidays mean BBQs and if you're planning to feed a crowd over the next few weekends, this recipe is so easy to scale up. James is using Farmison & Co breakfast sausages – great-tasting meat with the very highest animal and environmental standards.

Serves 4-6


For the hot dogs:

To serve:


  1. Cook the pulled pork and sausages according to instructions.
  2. Make some crispy shallots by finely slicing the peeled shallots into rings and then tossing in seasoned cornflour.
  3. Fry the shallot rings in hot vegetable oil for 3-4 mins until dark golden brown in colour and drain off excess oil on a sheet of kitchen roll.
  4. Bar mark your finger rolls in a hot griddle for 5-10 secs and slice open. Shred the pulled pork with two forks and build your dirty dogs.
  5. Add a sausage to each roll and then top with a combination of pulled pork, crispy shallots, gherkins, sauerkraut, sweet mustard or ketchup.