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Hotdogs with spicy slaw

Name: Best hotdog recipe
Yield: 6
Ingredients: 300g red cabbage, trimmed, shredded; 60ml sriracha; 30.00 ml caster sugar; 20.00 ml rice wine vinegar; 62.50 ml each loosely packed flat-leaf parsley & tarragon leaves, roughly chopped; 40.00 ml vegetable oil; 6 pork sausages; 6 brioche hot dog buns, halved lengthwise, warmed; 1 Lebanese cucumber, thinly sliced lengthwise; 4 eschalots, shaved (we used a mandoline); 50g finely grated manchego cheese; Selection of your favourite mustards, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 01, 2019

This is the best hotdog recipe you'll try all summer.

300g red cabbage, trimmed, shredded
1/4 cup (60ml) sriracha
1 1/2 tbs caster sugar
1 tbs rice wine vinegar
1/4 cup each loosely packed flat-leaf parsley & tarragon leaves, roughly chopped
2 tbs vegetable oil
6 pork sausages
6 brioche hot dog buns, halved lengthwise, warmed
1 Lebanese cucumber, thinly sliced lengthwise
4 eschalots, shaved (we used a mandoline)
50g finely grated manchego cheese
Selection of your favourite mustards, to serve

Method

1.

To make the spicy slaw, place the cabbage in a large colander set over a large bowl, scatter over 1 tbs sea salt and toss to combine. Stand at room temperature for 1 hour to salt and drain. Shake off any excess liquid and place in a clean bowl. Add the sriracha, sugar, vinegar and herbs, and toss to combine.
2.

Meanwhile, heat oil in a large frypan over high heat. Cook the sausages, turning frequently, for 4-5 minutes until cooked through. Rest for 5 minutes.
3.

Spoon some spicy slaw over the base of hotdog bun and scatter some of the sliced cucumber and eschalot. Place sausage on top and scatter with manchego. Repeat with remaining pickle, cucumber, eschalot, sausage and cheese. Spoon over your favourite mustard and serve.