Indian-inspired hot dogs recipe
Take a barbecue must-have from basic to brilliant with this Indian-inspired take on the sausage in a bun.
See method- Serves 4
- 13 mins to prepare and 12 mins to cook
- 555 calories / serving
Ingredients
- 60g wholegrain mustard
- 2 tsp garlic & ginger paste
- ¼ tsp turmeric
- 4 x Fire Pit jumbo pork sausages (from a 14-pack)
- 1 tbsp vegetable oil
- ½ tbsp cumin seeds
- 1 red onion, halved and thinly sliced
- 2 x red chillies, thinly sliced
- 15g fresh coriander, stems finely chopped, leaves roughly chopped
- 4-pack Tesco Finest brioche hot dog rolls
- 80g tomato ketchup
- 30g Bombay mix (from a 200g pack), lightly crushed
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Shop ingredientsEach serving contains
- Energy
- 2315kJ 555.0kcal
- Fat
- 29g
- Saturates
- 9g
- Salt
- 2.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 50.7gProtein 19.1gFibre 5.2g
Method
- 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.
- Grill or barbecue the sausages for 12 mins, turning occasionally, until they’re browned and cooked through.
- 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.
- 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.
