Burger dogs with bacon

Ingredients:

• 4 raw pork sausages, in a natural casing
• 16 slices pork belly for wrapping
• 225 g of ground beef shoulder
• 4 hot dog buns, pre-cut longitudinally
• 700 ml of light beer
• 1/2 tsp Worcestershire sauce (a spicy fermented sauce for fish and meat)
• 1/2 tsp salt and freshly ground pepper
• Extra virgin olive oil for drizzling
• 1/2 sweet onion, finely chopped
• 1 tbsp. grated cheddar cheese (about 110 g)

Preparation:

1. Place the sausages in a medium saucepan in a single layer. Pour in the beer and add water (if needed) until the sausages are covered by 2.5 cm of liquid. Bring to a boil.
   
   Cook the sausages over medium heat for 12-14 minutes until fully cooked. Transfer to a plate and let cool.
2. Meanwhile, in a medium bowl, combine ground beef, Worcestershire sauce, salt, and season with ground pepper. Mix gently with your hands and divide into 4 portions.
3. Spread cling film on the table. Place 4 slices on the film. pork belly overlap them slightly so that they form a rectangle. Place this rectangle with the short side facing you.
   
   Place the ground beef on the half of the rectangle closest to you. Place the sausage on top of the ground beef, horizontally. Then, using plastic wrap, wrap the sausage tightly around the ground beef and brisket, moving away from you.
   
   Tie the resulting rolls with thread in 3 or 4 places. Wrap the remaining sausages in the same way.
4. Place the wrapped sausages, seam-side down, in a nonstick skillet over medium heat. Cook for about 10 minutes, turning occasionally, until the pork belly is crispy and the ground meat is cooked through. Transfer to a plate, cover with foil, and let rest for 10 minutes.
5. Meanwhile, preheat a grill pan. Spray the insides of the buns with olive oil. Place them oiled side down in the pan and grill for about one minute, until golden brown.
   
   Using a knife, cut the strings off the wrapped sausages. Place them on the buns and sprinkle with chopped onion and cheese. Cheddar.