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Ingredients
3 tbsp Jerk Paste
3 tbsp Vegetable oil
360g pack Unearthed Bratwurst
2 red onions, peeled and finely sliced
1 tsp salt
1 tbsp caster sugar
1 tbsp sherry or red wine vinegar
4 hot dog buns
For the salsa
1 Perfectly Ripe Extra Large Avocado, peeled, stoned and finely diced
1 jalapeño, roughly chopped
1/2 x 25g pack coriander, roughly chopped
½ tsp garlic salt
1 lime, juice
Method
Mix together the jerk paste
and 1 tbsp vegetable oil with the sausages until well coated. Cover
and leave to marinate in the fridge
for 1 hour (or overnight if possible).
When ready to eat, heat a widebased frying pan over a medium
heat with the remaining 2 tbsp oil.
Once hot, add the red onions, salt
and sugar. Cook for 12-15 minutes
or until softened and caramelised,
then add the vinegar and remove
the onions to a bowl and keep
warm. Meanwhile, mix together
the salsa ingredients.
Return the pan to a medium
heat, add the jerk sausages and
cook for 10-12 minutes, until
browned all over and piping
hot throughout.
Split the buns and fill with the
onions, then top with the hot
dogs and finally the avocado and
jalapeño salsa. Delicious with
sweet potato fries on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,722kJ/ 653kcals
Fat
41g
Saturated Fat
11g
Carbohydrates
46g
Sugars
14g
Fibre
6g
Protein
20g
Salt
4.7g
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