Kimchi hot dog

Name: Kimchi hot dog
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 400 g pack No.1 BBQ British Pork & Wagyu Beef Hot Links Sausages; ¼ white cabbage, finely shredded; 1 tbsp toasted sesame oil; ½ tsp fine sea salt; 3 salad onions; 4 hot dog buns; 4 tbsp Kenko Mayonnaise; 25 g kimchi, drained; 1 tsp Clearspring Organic Furikake; 1 lime, cut into wedges

Winter is prime sausage season and chef Owen Barratt has given the humble hot dog a Korean-style twist. This flavour-packed fusion pairs jucy pork and wagyu sausages with tangy kimchi and cabbage for some crunch. It's the ultimate cold-weather comfort food. See more of our hot dog recipes. Follow Owen on Instagram.

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Makes4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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400g pack No.1 BBQ British Pork & Wagyu Beef Hot Links Sausages
¼ white cabbage, finely shredded
1 tbsp toasted sesame oil
½ tsp fine sea salt
3 salad onions
4 hot dog buns
4 tbsp Kenko Mayonnaise
25g kimchi, drained
1 tsp Clearspring Organic Furikake
1 lime, cut into wedges

Cook the sausages to your preferred pack instructions. Meanwhile, in a bowl toss the cabbage with the sesame oil and salt until coated; set aside. Slice the salad onions as finely as possible into matchsticks and rinse under cold running water, then drain.
Split open the buns from the top halfway down. Squeeze over some mayonnaise, then top each with a sausage, some sliced salad onions, a quarter of the kimchi and finally a shake of furikake seasoning. Serve with the lime wedges for squeezing over.

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