Ingredients:

• 450g pork loin or fillet (weight once all visible fat cut off), cut into chunks

• 30g of wholemeal bread crumbs (around slice with the crusts cut off)

• 1 garlic clove, finely minced

• 1 tsp sage, finely chopped

• 1 tsp thyme, finely chopped

• 1/2 tsp chilli flakes (optional)

• 1/2 tsp smoked paprika

• Pinch ground ginger

• 1/2 tsp mustard powder

• Grating of fresh nutmeg

• Ground pepper

• 1 egg white

• 2 medium onions, sliced

• 1/2 tsp olive oil

• 6 wholemeal rolls 

Method:

• In a food processor, blitz the pork until a rough paste.

• Add the breadcrumbs, garlic, herbs, spices and egg white and pulse until well blended.

• Wrap the meat in clingfilm and leave in the fridge to cool for 1/2 an hour.

• Divide the chilled mixture into six and roll into sausage shapes.

• Bake in the oven at 180 fan for 25 minutes, or until golden and cooked.

• Meanwhile, mix the sliced onions in the oil in a heavy-based saucepan and cook on a low-medium heat.

• The onions will slowly turn translucent and very soft. It'll take around 1/2 an hour.

• Serve the dogs (ideally next to a campfire) in wholemeal buns, topped with the onions.

• Add salad and low salt and sugar condiments to your taste.