Ingredients
2 x 500g packets gourmet beef sausages
8 jumbo hotdog bread rolls, warmed
8 slices vintage cheddar cheese, halved diagonally
American mustard and tomato sauce, to serve
PICKLE COLESLAW
3 cups thinly shredded savoy cabbage (165g)
5 dill pickles (200g), trimmed, cut into thin matchsticks
1 small white onion, finely chopped
1/3 cup Kewpie mayonnaise
Method
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Heat an oiled, large, barbecue grill plate over a medium to high heat. Add sausages. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove.
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Cut sausages in half lengthways. Return to same, hot grill plate. Cook, for a further 2 minutes on each side, or until cooked through. Remove.
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To make coleslaw, combine all ingredients in a large bowl. Season with salt and pepper. Toss well to combine.
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To assemble, split warm rolls lengthways down the centre. Fill with cheese, coleslaw and sausages. Drizzle with mustard and tomato sauce.
TIP! To warm rolls, wrap in foil. Heat in a very slow oven (120C) for about 10 minutes. Remove. Try serving hotdogs with pickled jalapenos. Sausages can be replaced with frankfurts if preferred.
