Korean Veggie Hot Dogs

Preheat the oven to 200ºC fan assisted or 180ºC no fan.

Mix the gochujang paste, tomato ketchup, honey and soy sauce in a medium bowl. Add the garlic, sesame seeds and a pinch of salt and mix through.

Coat the Cauldron Vegetarian Lincolnshire Sausages in the sauce then spread out in an oven dish or non-stick tray.

Cook the sausages for 20 minutes, tossing in the sauce halfway through to ensure the sausages get a sticky coating all over.

Once cooked, place a sausage in each brioche hot dog roll, divide the tub of Gourmet Slaw between the hot dogs and layer on top.

Top with more toasted sesame seeds and dig in while they’re warm and sticky!