Try something different with these Vietnamese-style sausage dogs, made in under 30 minutes.
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Heat a large frying pan over medium heat. Add the sausages and cook, turning, for 5 mins or until browned. Transfer to a chopping board and cut in half lengthways. Return to the pan and cook, cut-side down, for 3 mins or until browned.
Toss the beetroot slaw and spring onion with the lime juice in a large bowl. Cut the French stick into 4 even portions. Cut each portion in half (don’t cut all the way through) and spread cut sides evenly with mayonnaise.
Fill the rolls with the slaw mixture, cucumber, sausages and coriander. Drizzle with sweet chilli sauce to serve.
Try something different with these Vietnamese-style sausage dogs, made in under 30 minutes.
Heat a large frying pan over medium heat. Add the sausages and cook, turning, for 5 mins or until browned. Transfer to a chopping board and cut in half lengthways. Return to the pan and cook, cut-side down, for 3 mins or until browned.
Toss the beetroot slaw and spring onion with the lime juice in a large bowl. Cut the French stick into 4 even portions. Cut each portion in half (don’t cut all the way through) and spread cut sides evenly with mayonnaise.
Fill the rolls with the slaw mixture, cucumber, sausages and coriander. Drizzle with sweet chilli sauce to serve.