Maple-glazed bacon dog with tomato & quince relish and mustard pickles

Maple-glazed bacon dog with tomato & quince relish and mustard pickles

The Huxtaburger Book
Chris Middleton

This recipe, called the Huxtadog, was used for a challenge on MasterChef Australia. The contestants had two hours to prepare all the elements, including making brioche hot dog rolls from scratch (rest easy, you can just use regular hot dog buns here). It was quite a challenge, and amusing to watch. The assorted condiments all bring different flavours and textures to this amazing dog.


Quantity Ingredient
1 piece pork skin, scored lightly at 1 cm intervals
olive oil, for pan-frying
8 hot dog buns, split down the middle
Tomato & quince relish
Cucumber & shallot pickle

Gruyère & mustard sauce

Quantity Ingredient
50ml thickened cream
50ml white wine, such as chardonnay
60g dijon mustard
125g gruyere or comte cheese, finely grated

Bacon sausages

Quantity Ingredient
100g kaiserfleisch, cut into small chunks
50ml maple syrup
250g minced veal
250g minced pork
100g pork back fat, finely diced
25ml brandy
1/4 teaspoon quatre epices, ('four spice' mix of ground cloves, nutmeg, ginger and pepper)
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
natural sausage casing


  1. Preheat the oven to 180°C. Season the pork skin well with sea salt. Roast on a baking tray for 30 minutes, or until bubbly and crisp. Leave to cool, then break into pieces. Using a mortar and pestle, pound to the size of cardamom pods.
  2. For the sausages, heat a non-stick frying pan over a medium–high heat. Cook the bacon until the fat starts to render, then add the maple syrup and cook for 30 seconds. Transfer to a tray lined with baking paper and chill until cold.
  3. Working quickly, place the other sausage ingredients (except the sausage casing) in an electric mixer fitted with a paddle attachment, set to medium speed. Add the cold bacon and mix to a well-combined, sticky paste (about 2 minutes); the mixture must be as cold as possible to combine properly. Transfer to a bowl, cover with plastic wrap and refrigerate until cold.
  4. Using a piping bag, place the tube about 3 cm into the sausage casing, then feed the meat mixture through, filling to the desired width. Tie into sausages, then chill for 5 minutes. Meanwhile, set a pot of water over a medium– low heat and bring to a poaching temperature (60°C; there should be no movement in the water). Poach the sausages for 8 minutes, then remove and cool on a tray.
  5. For the gruyère sauce, gently warm the cream and wine in a saucepan. Whisk in the mustard, then the cheese, taking care not to overheat. Season with black pepper and keep in a warm place.
  6. Heat some olive oil in a non-stick frying pan over a medium heat. Lightly prick the sausages with a fork. Cook for 3–4 minutes, turning, until golden and heated through, then assemble your hot dogs.

Build from the bottom, in this order:

  • Bun → Bacon sausage → Tomato & quince relish → Gruyère & mustard sauce → Cucumber & shallot pickle → Pork crackling crumbs
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