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.

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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.