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Preheat the stove to 350°F (180°C).Leaving them connected, place the 8 sausage buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a square shape in each sausage bun, making a point to remain 1 centimeter from the edges. Push down on the bread slice out to reduced it firmly into the lower part of every bun, making a point to push down on the base edges too.
This will assist with making a bigger space for the fillings and lessen mess.Mix the margarine, garlic, and parsley in a little bowl, then, at that point, brush the buns and their emptied inner parts with the garlic spread. Heat for 5 minutes to toast the buns as well as assist the sides of the buns with firming up so they don’t implode under the heaviness of the fillings. Place a cut of cheddar inside every bun, then, at that point, spoon a touch of bean stew inside every one.
Slide a frank cozily on top of the bean stew in every bun, then, at that point, top with more chili.Bake for 20-25 minutes, until the cheddar is brilliant brown and the bean stew has begun to brown. Top with new parsley, then, at that point, cut the frank boats along their associated creases to serve.