Mini Hot Dogs with Ranch Slaw and Nadia’s Tomato Sauce

Ready in 25 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, February 4, 2018.

Our friends at L’Authentique have made our BBQ bag foodies two delicious sausages that are a perfect size for mini hot dogs. A pork and fennel and yummy chicken and capsicum – delish!

Ingredients

Ranch Slaw

50g ranch dressing
2 tablespoons mayonnaise
½ red cabbage
2 carrots

Mini Hot Dogs

6 chicken and capsicum sausages
6 pork and fennel sausages
1 red onion, thinly sliced
12 mini hot dog rolls, slice open lengthways to form a hinge

To Serve

Sliced gherkins
Nadia’s Best Ever Tomato Sauce
Dijon mustard or American-style mustard (optional)

Steps

Preheat BBQ grill and hot plate to medium. In a large bowl combine ranch dressing and mayonnaise together. Finely shred cabbage until you have about 4 cups worth and grate carrots. Add to bowl with dressing, toss to combine and season to taste.
Drizzle sausages with oil and cook on BBQ hot plate for about 8 minutes, turning often, until cooked through.
When sausages have about 4 minutes cook time remaining, add onions to hot plate and cook for about 4 minutes, stirring often, until soft and caramelised. Add a little oil to hot plate, if required.
While sausages and onion cook hot dog rolls on BBQ grill for 1-2 minutes each side, until golden.
To serve, fill hot dog rolls with ranch slaw, a sausage, a little onion, gherkins, tomato sauce and mustard (if using). Serve remaining ranch slaw on the side.