Superbowl sausage and pork belly snacks with a bite!

Hot Dogs with Beer and Mustard BBQ onions

By: Kent B. - MSTv Correspondent

Finger food and gameday: sounds like a marriage made to perfection, huh?  Plus, what's a game without a damn good hot-dog to enjoy while watching it? 

To us, that sounds like a proposition that we'd rather avoid, so try this slightly different take on a sports day staple.  And since all of us here have picky taste buds, you can bet that these puppies are mighty tasty to eat and quick to make!

---

Less than 30 mins preparation time.  30 mins to 1 hour cooking time.   Makes 8

Ingredients

• 4 large onions, thinly sliced
  
• 150ml/5fl oz of your favourite beer or ale
  
• 1 tbsp sugar
  
• 1 tbsp mustard
  
• large pat of butter
  
• 1 large sprig of thyme
  
• salt and freshly ground black pepper
  
• 8 links good-quality hot dogs or smoked sausages
  
• 8 bread rolls, or pieces of good French bread
  

Preparation method

1. Mix together the beer, sugar and mustard, then pour over sliced onions. Add the butter and thyme and season with salt and pepper. Heat mixture in saucepan on burner or grill until onions are tender (apx 25-30 mins). 
2. Place the sausages on a medium-hot barbecue and cook for 8-10 minutes, turning every so often. Check they're cooked through before serving. Put the cooked sausages in the rolls or French bread and dollop the onions on the top.
   

---

BBQ Roast Pork Belly

This pork belly takes no time to cook on the barbecue. But you might want to marinade it an overnight for some aromatic flavour to make your sandwiches fly off the platter.  Makes for a great for a side dish and the crispy skin gives a perfect crackling snack to your guests.

Overnight preparation time.  10 to 30 mins cooking time.   Serves 4-6

---

Ingredients

• 1.5kg/3lb 5oz belly of pork
  
• 3 tbsp sea salt
  
• 2 star anise, ground
  
• 1 large orange, zest only
  
• 2 fresh bay leaves
  
• 8 garlic cloves
  
• 1 tbsp Szechwan peppercorns
  
• ½ tsp Chinese five spice
  
• 200ml/7fl oz olive oil
  
• 2 tbsp sesame oil
  
  

Preparation method

1. Make sure you or your butcher score the pork skin well.  This will make better crackling. Mix the salt, ground star anise and the orange zest together and rub well into the skin, making sure the salt goes into all the cuts of the pork rind.
   
2. Use a blender to pulp your bay leaves, garlic, Szechuan peppercorns, five spice to a paste; slowly adding the olive oil while mixing.
   
3. Leave the pork to dry overnight in the fridge; do not cover as you want it to dry.
   
4. Heat a barbeque or griddle and slice the pork into thin slices. Place the pork slices onto the hot griddle or barbeque and brush with the marinade. Cook each side for a few minutes, or until cooked through and the skin is crisp.