MAC N' CHEESE SNAG (HOTDOG)
WHAT'S IN IT?
6 good quality thin beef or pork sausages*
6 soft hotdog style buns, sliced long ways
Mac ‘n Cheese*
1 tbs butter
1 garlic, crushed
1 eschallot*, finely diced
1 cup (250ml) thickened cream
Salt & pepper
1/4 cup each of parmesan, American red*, and tasty cheddar (save some cheddar for topping)
PUTTING IT ALL TOGETHER:
Cook your snags (sausages) on a BBQ or frying pan over a medium heat* turning until cooked through and nice and golden brown on the outside.
While the sausages are cooking, prepare the mac ‘n cheese. Cook pasta in a pot of boiling water as per the packet instructions or until al dente.
While pasta is cooking melt butter in a medium saucepan over gentle heat, add garlic and eschallot stirring continuously until translucent and aromatic. Add cream increasing temperature to bring to a simmer. Once simmering add in your cheese mix, stir well until all incorporated and melted.
Drain pasta and add to cheese sauce, combine well.
Assemble! You guys should have this, place the sausage in the bun and top with a generous serve of mac ‘n cheese and finish with a little of the reserved cheddar.
NOTES AND TIPS:
*I got my snags from Devitt Meats at Narrabeen – they always have an unreal selection of sausages. Try to get the best quality sausages you can.
*As an alternative to making your own mac and cheese you could be a little sneaky and use the packed stuff (guilty pleasure of mine!!!)
*As an alternative to eschallot you can use half a small white onion finely diced.
*American red cheese can be found a most green grocers or deli’s – if you can not find it, feel free to mix up your cheeses or just add more of on of the others.
*When cooking sausages you don’t want to start them with too high a heat as this will cause them to split and spill out all their juices (which you want to keep in the sausage).
*Watch me cook up three more awesome snag options here: https://youtu.be/jwedCnMIzyo