RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 packet Coles Posh Dogs (6 in a packet)
- 6 Hot Dog Buns
- 1 ZoOsh Gherkin Dip
- 4 Bacon Rashes
- 4 Pickles
- 1 Brown Onion diced
- Coles American Mustard
METHOD:
- Heat the pan with no oil and add chopped bacon rashes. In a large pot boil the water and add the sausages, leave for ten minutes to cook through.
- Thinly slice pickles on an angle. Cut hot dog bun through the top, don’t cut all the way through.
- Once sausages are cooked remove from the boiling water. When bacon bits are crispy remove and place on a cloth or paper towel to soak up the extra fat from the bacon.
- Get a spoonful of ZoOsh gherkin dip and spread throughout the bun. Add the cooked sausage while still warm, layer pickles down the side and sprinkle with raw diced onion. Put crispy bacon bits on top, then a squiggle of mustard and enjoy!
Related Recipes
Grilled Sirloin
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...
Spanish Chorizo Traybake
RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...
Sweet Potato & Chicken Salad
RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...
Fijian Fish Curry
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...
Japanese Soba Noodle Salad
RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...
Fetuccini Alfredo
RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...
