Cure & Simple - Recipe

The Recipe

Bacon-wrapped Sizzlers, Quick Pickles & ‘Slaw
Serves: 4 | Cooking time: 30 minutes
  • 4 jumbo hot dogs or frankfurters
  • 4 rashers Cure & Simple Original Smoked Streaky Bacon
  • 4 brioche hot dog buns
  • 4 radishes, thinly sliced
  • 1 gherkin, finely diced plus 4 tbsp gherkin pickling juice
  • sauerkraut, to serve
  • For the ‘slaw:
  • ½ white cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 4 heaped tbsp Greek yoghurt
  • 1 large carrot, grated
  • 1 tsp white wine vinegar
  1. Preheat the oven to 200ºC/180ºC (fan)/gas mark 6 or if using a barbecue, preheat it to a moderate heat
  2. To prep your sizzlers, lay a bacon rasher on a chopping board and, while holding one end, scrape your knife along the rasher to gently stretch the bacon into one long thin piece. Repeat with the remaining bacon rashers and set to one side
  3. Using a sharp knife, lightly score the top of each hot dog a few times and wrap one bacon rasher around each hot dog, overlapping each turn slightly. Pierce a cocktail stick through the end of each hot dog to keep the bacon in place and repeat with the remaining hot dogs
  4. When you’re ready to cook your sizzlers, place them onto a foil-lined tray and cook in the oven for 10-15 minutes until the bacon is cooked and starting to crisp. If using a barbecue, place each bacon-wrapped sizzler onto the grill and cook with the lid closed for around 10 minutes, turning occasionally
  5. To make your quick pickles, place the sliced radishes and diced gherkin into a small bowl and pour the gherkin pickling juice over the veg. Give it a quick stir and set aside until you’re ready to serve
  6. Meanwhile to assemble the ‘slaw, mix all the ingredients together in a large bowl and season well
  7. When you’re ready to serve, remove the cocktail sticks from the hot dogs and place each sizzler inside a bun. Top with the quick pickles and a spoonful of sauerkraut and serve alongside the ‘slaw

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef