Loaded Pork Hot Dog with Slaw, Pickles & Crispy Onion

Cook Sausages:

Preheat oven to 180°C. Heat a little oil in a frypan over a medium heat and add sausages. Turn sausages every few minutes to brown on all sides, about 15 - 20 minutes or until cooked through.

Make Onion Rings

Meanwhile, peel red onion and slice into thick rings. Add oil (enough to cover the base) to a frying pan over a medium-high heat. Toss the onion rings in a mixing bowl with the cornflour and salt and pepper. Add the spice seeds to the pan and fry until they start to pop and colour, about 1 minute. Add the floured onion rings and fry, stirring from time to time, for 15 minutes until deep brown and crisp. Remove and drain on paper towel. Set aside.

Make Slaw:

In a bowl combine coleslaw veg with Dijon mayonnaise and toss well. Season slaw with salt and pepper to taste. Thinly slice pickles length wise and set aside.

Warm Bread:

To freshen up the hotdog buns; quickly run them under the tap. Place the hotdog buns on a lined baking tray and put them in the oven for 5 minutes. Remove from the oven and let them cool. The buns should be like new.

You Plate It:

Slice hotdog buns lengthways down the centre, being careful not to cut all the way through. Fill with slaw, top with sausage, grated cheese and crispy onions. Garnish with pickles (to taste) and enjoy!