Spicy sausage hot dogs

MAKES 4

Prepare your own chicken sausages, then the rest is a game of chop and fill!

SAUSAGES

400g chicken thigh meat

1 pork sausage, casing removed

(or 120g pork mince)

3 spring onions, roughly chopped

3 garlic cloves, peeled

Small handful of coriander,

leaves and stalks removed

1 tsp brown sugar

1 tbsp grated fresh ginger

1 tbsp dark soy sauce

1 tsp sea salt

2 tbsp cooking oil

HOT DOGS

4 soft white rolls

2 tsp black sesame seeds

2 tbsp sour cream

1 cup red cabbage,

finely shredded

1 Lebanese cucumber,

sliced thinly

1 red chilli, deseeded and sliced

4 tbsp sweet chilli sauce Handful of fresh coriander

¼ cup roasted cashews

1 Process the chicken in a food processor into a coarsely ground mince. Transfer to a bowl along with the pork sausage.

2 In the same processor (no need to wash it), process the spring onions, garlic, coriander, sugar, ginger, soy sauce and salt. Mix the paste with the chicken, working it in thoroughly with your hands. It may be quite sloppy at first, but as you work it with your hands it will firm up. Leave to rest for 15 minutes.

3 When ready to cook, heat the oil in the pan. Divide the mixture into four and, with wet hands, roll it into long, thin sausages. Cook until well browned.

4 Make a cut in each roll, brush with the oil and sprinkle the sesame seeds over top, then heat in a moderate oven for 10 minutes until piping hot.

5 Fill the rolls by “buttering” with the sour cream, then stuffing with the remaining ingredients, including the sausages.

6 To serve, drizzle with the sweet chilli sauce, and scatter with the coriander and cashews.