With Ivy’s Reserve Somerset Red and onions

Serves: 6

Cooking time: 30 minutes


  • 400ml /14fl oz vegetable or sunflower oil
  • 4 small onions, peeled and finely sliced
  • 2 tbsp cornflour
  • 6 mini submarine/brioche hot dog rolls
  • 120g/4.2oz Ivy’s Reserve Somerset Red, roughly sliced
  • 6 chipolatas or small frankfurters (or larger sausages, cut in half), cooked
  • To serve: American mustard and/or ketchup

Try it with...



  1. Fill a medium saucepan ⅓ full with oil and place over a medium heat. Line a plate with kitchen roll.
  2. Combine cornflour and onions in a bowl, then toss until fully coated.
  3. After a few minutes, test that the oil is hot enough by dropping in a little piece of onion.  In batches, fry the onions for 2-3 minutes until golden brown. Once cooked, use a slotted spoon to transfer the onions to the paper-lined plate. Repeat and reserve to one side.  
  4. Heat the oven to 200°C/180°C fan/400°F/gas mark 6.
  5. Slice each roll down the middle, keeping it joined at the base. Crumble a few slices of Somerset Red onto the bottom of each roll, then add the sausage of your choice. Top with a few more pieces of Somerset Red and transfer the slider to a baking sheet. Place in the oven for 4-5 minutes, until the cheddar is melted and the sausage is heated through.
  6. When ready, drizzle each slider with American mustard and ketchup, then smother with crispy onions.

TIP: Switch out chipolatas and frankfurters for vegetarian sausages for a tasty plant-based alternative.

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