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Indian-Inspired Loaded Hot Dogs
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.
Method
- 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.
- In a small bowl, mix the mayonnaise, Medium Curry Powder, mustard, lime juice and a pinch of salt until smooth.
- Combine the red cabbage, carrot, cucumber and coriander in a bowl. Add the lime juice, season with salt and toss together.
- 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.
- Lightly toast the brioche buns until golden.
- 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.
