Mexican Hot Dogs

Ben O'Donoghue

Ingredients:

6 thick, coarse-minced pork sausage
6 soft hot dog rolls
1 cup sour cream,
to serve 2 cups grated cheddar, to serve
1 tsp Hot chilli sauce

Guacamole

2 avocados, halved and stone removed
Juice of 2 limes
 2 spring onions, finely chopped
250 g cherry tomatoes, halved
1 tablespoon chopped coriander leaves
Salt
Freshly ground black pepper

Coriander Salsa

2 tablespoons chopped coriander leaves
10 spring onions, thinly sliced on an angle
1 green capsicum, finely chopped
Juice of 1 lime

Method:

Make the guacamole by using a fork to roughly mash the avocados in a bowl. Add the lime juice, spring onion, tomatoes and coriander. Season to taste and stir to combine.
To make the salsa, combine all the ingredients just before you’re ready to serve.
To make up the hot dogs, slowly char grill or barbecue the thick pork sausages. Slice the hot dog rolls length ways and fill each one with a sausage topped with guacamole, salsa and hot chilli sauce.
Add a dollop of sour cream and top with grated cheddar.

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