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.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| 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. See details | |
Ingredients
Cooking Instructions
Download PDFTo 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.
