Ingredients

Steps

• Cook onions, oil, butter, and seasoning in a pan over low heat for 20-30 minutes until soft and sticky.
• Blend fats, mince, and remaining hotdog ingredients in a food processor to form a smooth paste.
• Fill sheep casings using a piping bag and twist into 15cm lengths.
• Poach sausages in water at 86°C for 10 minutes until cooked through.
• Drain sausages and serve in brioche rolls with mustard.