Drop Down Menu

Chef Paul Rankin cooked this hot dog recipe for celeb guest Rufus Hound on Drop Down Menu

Serves 4

• 1 packet good-quality pork sausages
• 1 garlic clove, peeled and finely chopped
• ½ tsp cracked black pepper
• ½ tsp crushed fennel seeds
• ¼ tsp crushed chilli flakes
• 1 tbsp chopped parsley
• 1 tbsp olive oil
• 100g mushrooms, sliced
• 1 red onion, peeled and sliced
• 2 small loaves ciabatta, halved
• 2 tbsp light olive oil
• 50g rocket salad

For the anchovy garlic mayonnaise

• 150ml mayonnaise
• 2 clove garlic, peeled and minced
• 8 anchovy fillets, minced
• 2 tbsp extra virgin olive oil
• Sea salt and black pepper

1. Preheat the grill until hot. Remove the sausage meat from their skins and mix with the garlic, cracked black pepper, fennel seeds, chilli flakes and parsley. Divide into 3 and shape into long sausages about 6 inches long. Place on a baking sheet and brush lightly with oil. Place under a hot grill for about 8 minutes, turning halfway through cooking

2. While the sausages are cooking, sauté the mushrooms and red onion in a little olive oil until softened and season with salt and pepper. Set aside.

3. For the anchovy mayonnaise, combine all of the ingredients in a bowl and season to taste.

4. Warm the ciabatta under the grill then cut two thirds of the way through to open. Spread some mayonnaise on the ciabatta then add some rocket salad and the mushrooms and onions. Finish with a sausage and serve.