LIFESTYLE
LOW-CARB CHILLI DOG RECIPE
09.10.20
Perfect for the winter season, the chilli dog is equal parts versatile and delicious.
Perfect for the winter season, the chilli dog is equal parts versatile and delicious. In its traditional form, the iconic pig-out meal is best served on those rare occasions that warrant a slightly higher calorie intake. But with a few tweaks to the recipe, you can turn the chilli dog into a low carb treat with a healthy dose of nutrition and minimal amounts of the bad stuff.
The formula is simple – some thick, butcher’s style sausages and either store-bought or homemade chilli con carne packed into a Lo-Dough finger bun. You can even make it a slimming meal by using sausages with a lower fat content, coupled with either ready-made slimming con carne meals or a homemade alternative.
With the Lo-Dough bread being higher in fibre and lower in carbs and calories, you’ll have more room to adjust the fillings and toppings to your liking.
BAKING IN YOUR NEW KITCHEN
The chilli dog is one recipe that serves as the perfect way to test out the capabilities of your new kitchen. As you’ll find out below, an oven is a great way to cook the sausages. You can also take this as an opportunity to learn how to make your own bread at home.
Why not try Lo-Dough when baking your own dough-based products? Lo-Dough can be used to make pizza, flatbread, cakes, quiches, and more. It’s delicious and full of healthy fibre.
INGREDIENTS
This recipe requires nothing more than one piece of Lo-Dough, two good quality sausages and around 50g of chilli already made up. Top it off with 10g of onion and use about 4 sprays of oil to get cooking.
METHOD
- Start by heating your oven up to 200C/400F/Gas 6.
- Place your sausages on a tray and cook in the oven for between 20 to 25 minutes.
- If you happen to be at a barbeque or you have a grill nearby, your sausages will be even better on top of a flame.
- While the sausages are cooking, use a saucepan to warm up your chilli. If that’s not an option, then a microwave will do the trick.
- Once everything is ready, it’s time to get the ingredients into the bun. Start by folding the Lo-Dough in around one inch towards the centre from either side.
- Place your cooked sausage into the folded bun before sticking it into a light-fry sprayed sandwich press. Alternatively, you can simply press it down into a pre-sprayed hot griddle pan and turn after one minute.
- Finish by topping off with chilli con carne and finely chopped onions.
Apart from the simple preparation, another reason this recipe is so great is that the Lo-Dough bun gives you the freedom to pack in a few more calories with your choice of toppings. As a bonus tip, remember to make your chilli ahead of time, as it improves if left to cool and reheated.
