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ASIAN HOT DOG ROLLS
10 Asian pork sausages
1 red onion, finely sliced (optional, adults)
6 hot dog rolls
½ cup grated Colby cheese *
2 tablespoons mayonnaise
1 teaspoon vinegar (e.g. red wine, white wine)
½ teaspoon mustard (e.g. Dijon, wholegrain)
1 baby cos lettuce
American style mustard or Dijon mustard (optional, adults)
Preheat oven to 180°C.
Preheat BBQ hot plate to medium (if using). Line an oven tray with baking paper.
Heat a drizzle of oil in a large fry-pan on medium heat and cook sausages for about 6–7 minutes, until golden on all sides and just cooked through. Remove sausages from pan, cover to keep warm and set aside.
Return same pan used to cooked sausages to a medium heat and cook onion for 4–5 minutes, until slightly caramelised.
Slice hot dog rolls ¾ of the way through the middle, lengthways, leaving a hinge to keep roll attached.
Sprinkle a little grated cheese inside each roll and place a sausage on top of cheese. Wrap each hot dog in foil and place on prepared tray. Warm hot dogs in the oven for 5 minutes.
While hot dogs are warming, prepare salad. In a large bowl mix mayonnaise, vinegar and mustard together. Thinly slice lettuce; peel and grate carrot; grate courgette. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper.
To serve, Place all ingredients in the middle of the table for everyone to help themselves. Place caramelised onions on top of the sausage and drizzle over tomato sauce and mustard (if using). Top rolls with creamy salad. Serve extra salad and sausages on the side, if desired.
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