Set a board or large serving plate on the counter. Put sliced pickles and crispy onions into separate bowls (this protects crunch). If serving mustard, put it in a small dish now.

Cook the Jumbo Pork Hotdogs using your preferred method until hot through, then finish briefly for colour (pan-sear, grill, or oven finish all work). Keep them warm while you toast the buns and make the sauce.

Slice buns and toast lightly. If you want the most “pub-style” result, butter the cut sides and toast in a pan until golden. The goal is warmth and light crisping so the buns hold up to sauce.

In a small saucepan, melt butter over medium heat. Stir in flour and cook for 60–90 seconds (you want a pale, biscuit-like smell, not browning).

Gradually whisk in the milk until smooth. Simmer gently for 2–3 minutes, whisking, until thickened.

Turn the heat low and stir in grated cheese until melted. Add mustard (optional), then season with salt and pepper.

Consistency check: it should coat a spoon and pour in a thick ribbon. If too thick, add a splash of milk; if too thin, simmer gently for another minute.

Place each hotdog into a toasted bun. Spoon over cheese sauce (controlled—coat, don’t flood). Add pickles, then finish with crispy onions last.

Arrange the four loaded hotdogs neatly on the board. Add bowls of extra pickles and crispy onions so people can top up. If you’re serving chips, pile them alongside in a separate section or a bowl to keep them crisp.