Mexican Sonoran Hot Dogs

Take one rasher of bacon and wrap it around the frankfurt overlapping so that the bacon rasher is tucked up. Tuck in the end into the bacon and repeat with all of the sausages and bacon. You can do this beforehand and cover and keep in the fridge until you need to fry them.

Option A (Frypan): Heat a large frying pan on medium heat and add the sausages. You shouldn't need any oil, let them cook and brown, turning minimally (turning too much can dislodge the bacon). Turn 4 times so all sides get cooked. Cook for 15-20 minutes. In the same pan if you have space add the onions (you may need to add 1 teaspoon of oil). Fry until browned and starting to caramelise. If there is room add the jalapenos skin side down or add these once the sausages or onion are cooked. Remove and set aside. Then add the garlic to the pan and 1 teaspoon oil and cook for 1 minute. Add the drained pinto beans, cumin and salt and saute on medium heat for 3-4 minutes until soft. Check for seasoning.

Option B (Oven): Place bacon wrapped sausages on a parchment lined tray. Preheat oven to 160C/320F fan forced and roast sausages for 20 minutes. Brown off in the pan for a couple of minutes. Use the bacon fat collected to cook the onions and jalapenos in the frypan and then the pinto beans as above.

Chop the top off the tomato and squeeze the seeds out, then dice the tomato and season with salt and pepper. Drain the diced onion of the water.

Cut a split down the centre of each bun and place in the microwave for 15 seconds just to warm them through. Place 1-2 tablespoons of pinto beans in the bun then top with bacon wrapped sausage. Add some chopped tomato, raw onion, cooked onion and avocado then squeeze mayonnaise, mustard, tomato sauce and jalapeno sauce on top. Finish with 2 halves of jalapeno per hot dog and serve!