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French-style veggie dogs
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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
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.
Typical values per serving:
This recipe was first published in May 2015.