Sids Hot Dogs

2 kg beef mince
2 onions, chopped, divided
1 tsp garlic, grated
½ cup white wine
1 tbsp SIDS SMOKEY GARLIC SAUCE
1 tsp SIDS SALT & PEPPER
16 slices of Edam cheese
Kebab sticks
SIDS RASPBERRY HONEY MAYO
Mild American mustard
Tuimato sauce
8 fresh hot dog buns

Mix together SIDS SMOKEY GARLIC SAUCE, SIDS SALT & PEPPER and the remaining ingredients.
Cut in half a 1.5 litre plastic drink bottle. Using the top half with the cap on, fill with the beef mince mixture.
Invert over the bottom of a glass jar that is a snug fit inside the bottle. Remove the plastic cap, insert a long skewer into the neck of the bottle then push the bottle gently down, forcing the mince out of the neck and around the skewer. Repeat until all the mince is used.
Place the kebabs on a sheet of baking paper, place another sheet on top then with a cutting board, press down to slightly flatten the kebabs.
Cook the kebabs on a BBQ then eat with your favourite dipping sauce, or proceed with making the hot dogs.
Place a 2 slices of Edam cheese onto a hot plate (touching each other) to cook until slightly brown. Place the kebab at one end of the cheese then roll the kebab over until all the cheese is rolled onto the kebab.
Slide the kebab off the skewer into a buttered hot dog bun.
Dress with SIDS RASPBERRY HONEY MAYO, mild American mustard and Tuimato sauce.