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Mix 'n' match hot dogs recipe

Mix 'n' match hot dogs recipe

1 rating

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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1945kj
    462kcal
    23%
  • Fat

    15g 21%
  • Saturates

    7g 33%
  • Sugars

    12g 13%
  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 59.7g Protein 19.7g Fibre 6g

Method

  1. Put the meat or veggie sausages on baking trays and cook to pack instructions.

  2. 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.

  3. 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.

  4. 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.

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