Indian-inspired hot dogs recipe

Method

1. Preheat the grill to medium, or light the barbecue and wait until the flames have died down and the coals are white. Stir together the mustard, garlic and ginger paste and turmeric; set aside.
2. Grill or barbecue the sausages for 12 mins, turning occasionally, until they’re browned and cooked through.
3. Meanwhile, heat the oil in a frying pan over a medium-high heat. Fry the cumin seeds for 30 secs, then add the onion, 1 sliced chilli and a pinch of salt. Cook, stirring frequently, for 10 mins or until softened and lightly browned. Remove from the heat and stir through ¾ ofthe chopped coriander. Set aside in the pan to keep warm.
4. Lightly toast the hot dog rolls under the grill or on the barbecue for 1 min. Split open, then spread the mustard inside the rolls, add the sausages and spoon over the onions. Drizzle over the ketchup and scatter with the Bombay mix, remaining chilli and coriander.

• See more Summer sausage recipes

• Tip

  The mustard can be made up to 5 days ahead – store in an airtight container in the fridge.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.