FRANK'S SLAW DELIDOGS

We all need ‘easy-to-whip-up’ dishes made from real food. This perfect example created by Kathy Paterson uses Frank’s Delidogs which are 100% NZ meat, free from preservatives and additives.

Makes 4

 4 Frank’s Sausages - Delidogs Classic

4 hotdog buns

4 handfuls of very finely shredded green cabbage

½ red onion, very finely sliced

2 tablespoons sauerkraut

1 teaspoon white or black sesame seeds

lime or lemon for squeezing

salt and pepper

Dijon mustard or your favourite mustard for spreading

a small handful of coriander leaves

Heat a barbecue grill or frying pan over low heat. Put on the Frank’s Sausages - Delidogs and grill gently or lightly pan-fry to heat through.

Grill the hotdog buns to heat.

In a bowl mix together the cabbage, red onion, sauerkraut and sesame seeds. Squeeze over lime or lemon juice to taste and season with salt and pepper.

To serve - divide the slaw between the hotdog buns. Put a Frank’s Sausage - Delidogs in each one and spread with a little mustard and top with coriander leaves. Serve with potato crisps if wished.

 Or you could –

Spread the inside of the hotdogs buns with mayonnaise.

Dress the slaw with enough lemon vinaigrette to moisten or use mayonnaise here.

Roughly chop some of the coriander leaves and add to the slaw.