Mix 'n' match hot dogs recipe
Gourmet hot dogs? Yes please! Glam up classic bangers in a bun with spicy salsa, pickles and mustard, or cool raita and mango chutney for an Indian-style spin.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 462 calories / serving
Ingredients
- 1 pork sausage or Plant Chef Cumberland-style banger per person
- 4 white hot dog rolls, split open
For the charred sweetcorn and avocado salsa:
- 1 tsp vegetable oil
- 100g frozen sweetcorn
- 1 thinly sliced spring onion
- ½ a diced avocado
- ½ a diced vine tomato
- the juice of ½ lime
- 10g chopped fresh coriander
For the raita, mango chutney and chopped salad:
- A quarter of a cucumber
- 100g low-fat natural yogurt
- 10g chopped fresh mint leaves
- ½ diced vine tomato
- ½ diced small red onion
- the juice of ½ lime
- 10g finely chopped coriander
- ½ tbsp mango chutney
For the pulled pork, pickles, red onion and mustard:
- 180g pack New York Inspired BBQ Pulled Pork
- 2 drained gherkins
- ½ small red onion
- American mustard
Each serving contains
- Energy
- 1945kJ 462.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 2.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 59.7gProtein 19.7gFibre 6.0g
Method
- Put the meat or veggie sausages on baking trays and cook to pack instructions.
- For the charred sweetcorn and avocado salsa: Heat 1 tsp vegetable oil in a frying pan over a medium-high heat. Fry 100g frozen sweetcorn with a pinch of salt for 10-15 mins, stirring occasionally, until the sweetcorn is dark golden and starting to char. It may pop a little while cooking. Meanwhile, mix 1 thinly sliced spring onion, ½ a diced avocado, ½ a diced vine tomato, the juice of ½ lime and 10g chopped fresh coriander in a bowl; season with pepper. Stir through the sweetcorn. Put a Cumberland-style banger in a roll, then spoon over the salsa and a few dashes of hot sauce to serve.
- For the raita, mango chutney and chopped salad: Cut a quarter of a cucumber in half. Grate one half and finely chop the rest; set aside. Mix the grated cucumber with 100g low-fat natural yogurt, 10g chopped fresh mint leaves and a pinch of salt. In a separate bowl, mix ½ diced vine tomato, ½ diced small red onion, the juice of ½ lime and 10g finely chopped coriander; season with pepper. Spread ½ tbsp mango chutney in a cut roll and top with a Cumberland-style banger. Spoon over some of the chopped salad and drizzle over the raita to serve.
- For the pulled pork, pickles, red onion and mustard: Stir the sauce from a 180g pack New York Inspired BBQ Pulled Pork into the pork and microwave to pack instructions (or serve cold if you prefer). Slice 2 drained gherkins and thinly slice ½ small red onion. Put a sausage in a roll and spoon over a quarter of the pulled pork. Top with the gherkin slices, onion and a drizzle of American mustard to serve.
- See more Picnic recipes
- GDAs calculated for a veggie hot dog with the raita, mango chutney and chopped salad.
