This refreshing avocado salsa is the perfect accompaniment to spicy-coated sausages.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
