Now who doesn't love a good hot dog?! Well these are our own take on them, not a true Frankfurter style, but loosely based around them with a Lincolnshire twist.

Made with a blend of beef and pork mixed with our own special seasoning that has a couple of special additions....some dried onion and smoked paprika. The gentle smokeness from the paprika balances beautifully with the onion to create a sausage that tastes just like a hot dog but has none of the rubbish in, just fantastic grass fed beef and rare breed pork.

Now......here comes the science bit! After an overnight rest in the fridge for the flavours to get to know one another, we portion them up into packs of six before cooking slowly in a water bath, and then a blast chill back down to fridge temperature. Why do you do that we hear you ask, well it means that these sausages are fully cooked and ready to eat.....Well once you've browned them off of course. That way you can whip up some hotdogs at the drop of a hat and they're great for the barbecue.

Simply brown them off in a hot pan, or over the hot coals of a barbecue, and enjoy in a bun with some fried onions and of course some tomato sauce and sweet mustard ketchup.

ALLERGENS: SULPHITES