Jerk hot dogs with avocado & jalapeño salsa

Name: Jerk hot dogs with avocado & jalapeño salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp Jerk Paste; 3 tbsp Vegetable oil; 360 g 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

This refreshing avocado salsa is the perfect accompaniment to spicy-coated sausages.

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Serves4
CourseLunch
Prepare15 mins
Cook20 mins
Total time35 mins

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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
½ x 25g pack coriander, roughly chopped
½ tsp garlic salt
1 lime, juice

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