Get a decadent spice kick with this American favourite, but if habanero peppers are too hot for you, alternate them with jalapeño peppers or padron peppers.
|Prep time||15 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the pickled peppers, slice the habaneros (remove the seeds if you prefer milder heat) and place in a bowl, sprinkle with the salt and stand for 5 minutes. Transfer to a colander and rinse off the salt.
Finely grate the ginger. Zest and juice the limes and set aside.
Place the peppers, ginger, lime rind and juice, sugar, 2 tbsp of white vinegar and soya sauce in a small bowl and mix together.
To make the slaw, finely chop the dill and shred the cabbage. Stir together the dill, buttermilk, sour cream, mayonnaise and 2 tbsp of white vinegar in a small bowl. Season with the salt and pepper. Stir in the cabbage.
Heat a pan and fry the sausages until golden.
Slice the hot dog rolls and place a sausage in each. Top with the slaw, pickled habaneros and crispy onions.