As a supplier to NZ’s major food retailers we are an essential producer and will remain open throughout Level 4 COVID-19 alert.
1/4 cup mayonnaise
1/2 Tbsp vinegar (e.g apple cider or white wine)
1/2 Tbsp olive oil
1/2 tsp mustard (eg Dijon or wholegrain)
1/2 tsp sugar
1/2 red onion
450g pork, apple and cranberry sausages
5 hot dog buns
1/2 red onion, finely sliced
1-2 Tbsp butter (optional)
1/2 cup grated tasty cheese
Dijon mustard (or American style mustard)
PREHEAT oven to 170 degrees (for warming hot dog buns). Heat BBQ hot place to high (if using).
In a large bowl whisk all dressing ingredients together and season with salt and pepper. Finely shred cabbage until you have about 6 cups worth; grate or finely dice onion; grate carrots; remove core from apple, slice thinly then cut into matchsticks; add to bowl with dressing and toss to combine. Set aside.
Heat a drizzle of oil in a large fry-pan on low to medium heat. Cook sausages until browned and cooked through, about 6-8 minutes, turning regularly (alternatively use BBQ). Set aside to rest. Return pan to low heat and fry remaining onion for 3 minutes until soft, add 1 tablespoon water, stir and remove from heat.
While sausages and onion cook; slice hot dog buns through the middle lengthways (leave a hinge), place onto an oven tray and warm in oven for 3 minutes.
TO SERVE, place all ingredients in the middle of the table for everyone to help themselves. Butter inside of each bun (if desired), place a sausage inside, sprinkle over onion (if using) and cheese. Drizzle over tomato sauce and mustard and finish with slaw on top. Serve extra slaw on the side, or with an extra sausage.
Get the latest news from Loaf