Ingredients
- Habanero peppers 10
- SpinneysFOOD Fine Salt 70g
- Ginger 5cm
- Limes 2
- SpinneysFOOD Fine Grain White Sugar 110g
- White vinegar 4 tbsp
- Soya sauce 125ml
- SpinneysFOOD Fresh Dill 2 tbsp
- Shredded cabbage 150g
- Buttermilk 4 tbsp
- Sour cream 4 tbsp
- Mayonnaise 4 tbsp
- SpinneysFOOD Fine Black Pepper To taste
- Breakfast sausages 4
- Hot dog rolls 4
- Crispy onions 50g
Nutrition (Per serving)
- Calories 602
- Fat 30.5g
- Saturates 6.6g
- Protein 15.3g
- Carbs 71.9g
- Sugars 40.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spicy habanero hot dogs with ranch slaw
American 15 Mins Prep ยท 10 Mins Cook
- 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.