A refreshing alternative, these Chilean inspired hot dogs are fresh and full of flavour. Fire it up by adding a drizzle of Sriracha sauce.
1 pack of Cauldron Cumberland Sausages
1 tbsp oil
6 brioche hot dog buns, sliced down the middle
2 avocados, smashed
1 spring onion, finely sliced
1 jalapeño, finely sliced
10 g fresh coriander, finely sliced
Sriracha sauce (optional)
For the tomato salsa:
16 cherry tomatoes, finely diced
¼ red onion, finely diced
1 clove of garlic, minced
5 g fresh chives, finely chopped
½ tbsp lime juice
Salt and black pepper to taste
To make the tomato salsa, mix all ingredients together in a bowl until combined, cover and set aside.
To cook the sausages, place a frying pan on a medium to high heat and add the oil. Put the sausages in the pan and cook for 12 minutes, turning occasionally to ensure an even cook.
To assemble the hot dogs, divide the smashed avocado between the buns and place a sausage on top. Drizzle the salsa over the buns and garnish with the spring onion, jalapeño and coriander. Drizzle with Sriracha sauce if desired. Serve immediately.