Name: Hot dogs with crunchy slaw
Cook time: 20 min
Total time: 20 min
Ingredients: ¼ cup (70g) tomato sauce; ¼ cup (70g) barbecue sauce; 2 tablespoons sweet chilli sauce; 8 thick pork sausages (960g); ¼ small red cabbage (300g), shredded finely; ¼ small green cabbage (300g), shredded finely; 2 green onions (scallions), sliced thinly; 1 small carrot (70g), cut into long thin matchsticks; ¾ cup (225g) mayonnaise; 2 tablespoons wholegrain mustard; 1 tablespoon lemon juice; 8 long bread rolls (400g); flat-leaf parsley leaves, to serve

Crunchy cabbage and sweet, creamy sauces are the perfect complement to a grilled hot dog.

Ingredients

¼ cup (70g) tomato sauce

¼ cup (70g) barbecue sauce

2 tablespoons sweet chilli sauce

8 thick pork sausages (960g)

¼ small red cabbage (300g), shredded finely

¼ small green cabbage (300g), shredded finely

2 green onions (scallions), sliced thinly

1 small carrot (70g), cut into long thin matchsticks

¾ cup (225g) mayonnaise

2 tablespoons wholegrain mustard

1 tablespoon lemon juice

8 long bread rolls (400g)

flat-leaf parsley leaves, to serve

Method

1.Combine sauces in a small bowl. Split sausages lengthways without cutting all the way through; open out flat. Brush sausages with half the sauce mixture. Cook sausages, cut-side down, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes. Turn, brush with remaining sauce mixture; cook for a further 3 minutes or until cooked through. Transfer to a plate; cover to keep warm.

2.Meanwhile, combine cabbages, onion and carrot in a large bowl; season to taste.

3.Combine mayonnaise, mustard and juice in a small bowl.

4.Split rolls in half; toast until browned lightly.

5.Divide mayonnaise, sausages, slaw and parsley between rolls.

Use a mandoline or V-slicer to shred the cabbage and cut the carrot into matchsticks.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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