Take the humble hot dog to the braai with these smoky, saucy pork hot dogs. Juicy pork sausages are braaied until charred, tucked into toasted rolls and topped with a crisp cabbage, carrot and spring onion slaw, all finished with a tangy mustard-mayo. Ready in just 20 minutes, they’re an easy crowd-pleaser for laid-back braais, weekend lunches and casual entertaining.
Barbecued pork hot dogs with crunchy slaw
Ingredients
- ¼ cup tomato sauce
- ¼ cup bbq sauce
- 2 tbsp sweet chilli sauce
- 8 thick pork sausages
- ¼ red cabbage, finely shredded
- ¼ green cabbage, finely shredded
- 2 spring onions, thinly sliced
- 1 carrot, cut into long matchsticks
- ¾ cup mayonnaise
- 2 tbsp wholegrain mustard
- 1 tbsp lemon juice
- 2-3 baguettes cut into thirds or quarters (depending on how long your sausages are)
- Parsley to serve
Instructions
Combine sauces in a bowl and mix well to combine. Split sausage lengthways without cutting all the way through, open out flat. Brush the sausages with half the sauce mixture.
Cook sausages, cut-side down, on a heated oiled grill plate or on the braai for 3 minutes. Turn and brush with the remaining sauce. Cook for a further 3 minutes or until cooked through. Transfer to a plate and cover to keep warm.
Combine cabbages, onion and carrot in a bowl and season to taste.
Combine mayonnaise, mustard and juice in a bowl.
Split rolls in half and toast until lightly browned.
Divide mayonnaise, sausages, slaw and parsley between rolls.
Also See: Veggie burgers with Sriracha mayo slaw
Veggie burgers with Sriracha mayo & slaw
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
