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For a taste of America try out these loaded hot dogs, topped with crispy onions and our punchy & tangy relish.
4 smoked fresh pork sausages
4 brioche hotdog buns
2 onions (thinly sliced)
50g plain flour
Oil for frying
200g thinly sliced red cabbage
2 tbsp mayo
1 tsp cider vinegar
Salt and pepper
Baxters IngredientsPunchy Mustard & Gherkin Relish
Marinate one of the onions in the milk and leave for 30 minutes.
For the other onion fry over a low heat until golden and caramelised.
Mix the Cabbage, vinegar and mayo. Season with salt and pepper and set aside.
Remove the sliced onions from the marinade and toss in the flour to coat, fry in oil until golden and crisp. Remove from oil and drain on kitchen paper. Season with salt.
Grill the hot dogs on medium heat until fully cooked.
To assemble, spoon caramelised onion onto each bun, top with the sausage then slaw and crispy onions and to finish top with the Baxters Punchy Mustard and Gherkin Relish.
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