A new way with hot dogs from Diana Henry.
Ingredients
- 1 tbsp grain mustard
- 4 tbsp runny honey
- 4 fat pork sausages
- 1 tsp Korean chilli powder
- 100 g mayonnaise
- 1½ tsp gochujang paste
- ½ garlic clove grated to a purée
- Squeeze of lime
- 1 tbsp groundnut oil
- 4 hot dog rolls
- ½ tsp white or black sesame seeds
- For the cucumber
- 1 ridge cucumber
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tbsp caster sugar
- ½ tbsp Korean chilli powder
- 3 spring onions trimmed and finely chopped
- 1 tsp sesame oil
- To serve:
- 1 leaves little gem lettuce separated
- About 8 tbsp kimchi chopped (optional)
Servings:
Instructions
- Preheat the oven to 200C/190C fan/gas mark 6.
- Mix the mustard and honey together with some seasoning. Put the sausages into a foiled-lined roasting tin large enough for there to be a little room around them (too big a tin and the juices will boil off and burn, too small and the sausages will sit in a pool of liquid and won’t go lovely and glossy).
- Pour the honey mixture over the sausages to coat, then roast for 25 minutes, turning every so often. They should look burnished.
- Cut the cucumber into wafer-thin slices.Mix the soy sauce, vinegar, sugar and chilli in a bowl and stir to help the sugar dissolve. Toss the cucumber into the bowl along with spring onions and sesame oil.
- Make the mayonnaise by mixing the mayonnaise, gochujang, garlic and lime together.
- Turn the heat down to 150C/140C fan/gas mark 2 and put the hot dog rolls in the oven to warm.
- Split the rolls along their length, unless they’re already split. Spread with the spiced mayonnaise then add a sausage to each one. Add the cucumber and lettuce – and kimchi if using – and sprinkle with sesame seeds. Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe