French-style veggie dogs

These vegetarian hot dogs are delicious and quick, and the crispy petits pains with French dressing give them that extra dimension to elevate the dish to a super supper. 


300g pack Linda McCartney 6 Frozen Vegetarian Red Onion
& Rosemary Sausages

1 echalion shallot, very
thinly sliced

1 fennel bulb, quartered and very thinly sliced

4 cornichons, thinly sliced

60g wild rocket

2 tbsp Waitrose Lightly Seasoned French Dressing

6 Petits Pains


1. Preheat the oven to 200ºC, gas mark 6 and cook the sausages for 18–20 minutes according to the packet instructions.

2. Place the shallot, fennel, cornichons and wild rocket in a large bowl. Drizzle over the dressing and lightly toss together.

3. Cut the bread rolls across the top and open out the bread. Fill with the dressed salad and top with a sausage.

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,017kJ
Fat 5.9
Saturated Fat 0.9
Carbohydrate 33.1
Sugars 3.7
Protein 13.9
Salt 1.6
Fibre 5.6

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This recipe was first published in Wed May 13 15:36:00 BST 2015.