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Loaded Pub Hotdog Recipe topped with rich cheese sauce and crispy onions in a pub setting

Loaded Pub Hotdog Recipe

This Loaded Pub Hotdog Recipe features a smoky Bacon Frankfurter served in a toasted brioche bun, topped with a velvety cheese sauce and finished with crunchy fried onions. Designed for fast pub service and strong margins, it delivers rich flavour, great texture contrast and reliable consistency—perfect for lunch, dinner or late-night menus.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Ingredients Method

Ingredients
  

Core Components
  • 1 Bacon Frankfurter The Sausage Haüs / Hardy Remagen
  • 1 brioche hotdog bun lightly toasted
  • Crispy fried onions 1 small handful
  • Chives finely sliced (optional garnish)
Cheese Sauce (Batchable – makes 8–10 portions)
  • 40 g butter
  • 40 g flour
  • 400 ml whole milk
  • 200 g grated cheese Cheddar or a Cheddar/Red Leicester blend
  • ½ tsp mustard powder or 1 tsp Dijon mustard
  • Pinch of smoked paprika
  • Salt & white pepper to taste
  • This sauce holds very well in a bain-marie or hot hold throughout service.

Method
 

Make the Cheese Sauce (Batch Ahead)
  1. In a medium saucepan over gentle heat, melt the butter.
  2. Whisk in the flour and cook 1 minute to form a roux.
  3. Gradually add the milk, whisking until smooth and thickened.
  4. Remove from direct heat and fold in the grated cheese until melted.
  5. Season with mustard, paprika, salt and white pepper.
  6. Hold warm in a steam table / bain-marie for service.
Cook the Bacon Frankfurter
  1. Choose method based on your pub setup:
Flat-top (preferred)
  1. Place the Bacon Frankfurter on a medium-hot flat-top.
  2. Cook 6–8 minutes, turning regularly until evenly browned and blistered.
Combi Oven
  1. 180°C, 10–12 minutes, dry heat.
  2. Finish colour on the flat-top or under the salamander if needed.
Frying Pan / Service Stove
  1. Light film of oil, medium heat.
  2. Brown all sides until core is hot and casing crisp.
Toast the Bun
  1. Lightly butter the inside of the brioche bun.
  2. Toast on the flat-top for 20–30 seconds until golden.
  3. This prevents sogginess and adds aroma.
Build the Loaded Pub Hotdog
  1. Place the cooked Bacon Frankfurter into the toasted brioche bun.
  2. Spoon or ladle warm cheese sauce generously over the top so it flows down the sides.
  3. Add a handful of crispy onions for crunch and height.
  4. Finish with chives if desired.
Serve
  1. Serve immediately—ideally with fries, onion rings or slaw as natural upgrades.