Turn on your Sous Vide to 65 degrees Celsius (149 degrees Fahrenheit). Once the Sous Vide is warm, put your sausages in. They need to cook for 1 hour.

Turn on a deep pan on medium heat and fill it with plenty of oil. Then cut your onions into fine rings, put them in a freezer bag with the flour, seal it, and shake so the flour coats the onion rings. Then sift off the excess flour using a strainer, and when the oil is hot, add the onions to the pan. When they are golden brown, place them on kitchen paper to drain off excess oil. Be careful not to let them get too dark, as they can turn bitter - it can happen quickly.

They can be easily stored in an airtight container or a sealed freezer bag, so save them for another time if they aren't all eaten.

When there are ten minutes left for the sausages in the Sous Vide, preheat the oven. When there are five minutes left, preheat a cast iron pan on medium/high heat.

When the sausages are done, put the hotdog buns in the oven, remove the sausages from the vacuum bag, and dry them off. Then sear them in the hot dry pan for 1-2 minutes per side, just to get a bit of colour.

Next, take the hotdog buns out of the oven and start building your hotdogs. I start with BBQ Sauce, then the sausage, more BBQ Sauce, followed by crispy onions, red onions, and topped with chives. Give them a try! A fantastic dish for the first of January, or any other time when the need for good but simple junk food arises.

Enjoy and bon appétit!