Loaded Pork Hot Dog with Slaw, Pickles & Crispy Onion
  • Prep time: 25 minutes
  • Calories: 670
Take the hot dog up a notch with locally made, free range pork sausages, spiced crispy onions, creamy slaw and tangy pickles. This loaded hot dog can be a midweek saviour or keep it for your Friday fun night. Either way, it is sure to be a hit with the whole family.
  • 2 of Pickles
  • 4 Tbsp of Dijon Mustard & Mayonnaise
  • 1 of Red Onion
  • 1 Tbsp of Cornflour
  • 1 Tsp of Mustard & Carraway Seed
  • 80 g of Tasty Cheese (grated)

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

Peel red onion and slice into thick rings. Add oil to 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 pan, fry until they start to pop and colour, about 1 minute. Add floured onion rings and fry, stirring occasionally, 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 hot dog buns, quickly run them under the tap. Place the hot dog 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 hot dog 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. Enjoy!