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Indian-Inspired Loaded Hot Dogs
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Mango chutney-glazed sausages served in brioche hot dog buns with a crunchy slaw, pickled red onions, curried mustard mayo, and a sprinkle of our aromatic Masala Crisp.Ingredients
Method
Ingredients
- 6 good-quality sausages (chicken or pork)
- 6 brioche hot dog buns
- 4–5 tbsp mango chutney (for glazing)
Curry mustard mayo
- 12 tbsp mayonnaise
- 2 tsp Bart Medium Curry Powder
- 2 tsp Dijon or English mustard
- 1–2 tsp lime juice
- Salt, to taste
Slaw (fresh + crunchy)
- 1/2 small red cabbage, finely shredded
- 1 large carrot, grated or julienned
- 1/2 cucumber, finely sliced (optional but nice freshness lift)
- Small handful coriander, chopped
- Juice of 1 lime
- Salt, to taste
Quick pickled red onion
- 2 large red onions, thinly sliced
- 8 tbsp apple cider or white wine vinegar
- 8 tbsp water
- 2 tsp sugar
- 1 tsp salt
Finish
- Bart Masala Crisp
Method
1. Mix the vinegar, water, sugar and salt together, then add the sliced red onions and leave to pickle while you prepare the rest of the recipe.
2. In a small bowl, mix the mayonnaise, Medium Curry Powder, mustard, lime juice and a pinch of salt until smooth.
3. Combine the red cabbage, carrot, cucumber and coriander in a bowl. Add the lime juice, season with salt and toss together.
4. Grill, bake, or pan-fry the sausages until golden and fully cooked through. Brush with mango chutney during the final few minutes of cooking so they become sticky and caramelised.
5. Lightly toast the brioche buns until golden.
6. Add the sausages to the buns, drizzle over the curry mustard mayo, then top with the slaw and pickled red onions. Finish with a generous sprinkle of Masala Crisp.
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