g y pork sausages (these can also be swapped for veggie sausages)
g hot dog buns Caramelised onions and sauces of choice
g balls of Opies Stem Ginger in Syrup, grated
g syrup from jar of Opies Stem Ginger in Syrup
tsp cider vinegar
tsp sesame oil
g Jar Opies Mini Gherkins, mixture of halved and whole
tsp mustard
tbsp gherkin brine
tsp turmeric
tsp sugar
1
Step 1
Place the sausages in the oven at 200ºC / 180ºC Fan / Gas 5 and cook for 20 minutes.
2
Step 2
Meanwhile place the glaze ingredients in a pan over a low heat and allow to reduce until you have a thick syrupy consistency. Prepare the relish by blitzing the relish ingredients in a food processor until finely chopped. Season to taste and set aside.
3
Step 3
Once the sausages are nearly cooked, remove from the oven and brush generously with the glaze then place back into the oven for another 5 minutes.
4
Step 4
Remove from the oven and stuff into the hotdog buns. Top with the relish, caramelised onions and sauces of choice.
Ingredients
6 g y pork sausages (these can also be swapped for veggie sausages)
6 g hot dog buns Caramelised onions and sauces of choice
2 g balls of Opies Stem Ginger in Syrup, grated
50 g syrup from jar of Opies Stem Ginger in Syrup
1 tsp cider vinegar
1 tsp sesame oil
1 g Jar Opies Mini Gherkins, mixture of halved and whole