Bangers & Irish Cheddar

The Cheese Dog, Irish Style

If the cheese dog took a trip to Ireland, it would come back looking—and tasting—like this: an andouille banger topped with braised red cabbage, pub chutney, and top-notch Irish cheddar cheese.

Bangers & Irish Cheddar

The Cheese Dog, Irish Style

Prep Time : 15 min
Cook Time : 2 hr
Total Time : 2 hr 15 min
Serves 4

Ingredients

1 pk. Brooklyn Cured Smoked Beef Kielbasa, 12 oz.
4 Hot dog buns
1/4 cup Three Little Figs Pub Chutney, 9.25 oz.
1/2 lb. Murray’s Irish Cheddar, grated
4 tbsp. Murray's Whole Grain Mustard, 7 oz.
1/2 head red cabbage, shredded
1 tsp caraway seeds
2 tbsp. Butter, cut into small cubes
2 tbsp vegetable oil
1 tbsp salt

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Directions

Preheat the oven to 350°. Put shredded cabbage into an oven-safe dish with the butter, caraway seeds, salt, and 1/4 cup water. Cover with tinfoil and cook, until the cabbage is tender and bright purple in color, about 2 hours.
While cabbage is braising, add the vegetable oil to a medium pan and brown the sausages on all sides over medium-high heat. Wrap the buns in tinfoil and place in the oven for about 5 minutes to warm through.
To serve, spread the mustard and pub chutney on the bottom of the buns, then add the sausages. Top with the braised red cabbage and Irish cheddar. Place the assembled bangers under a broiler for about 1 minute, or until the cheese has melted.

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