The 100% vegan hotdog made in collaboration with Avant-Garde Vegan.
First up, prepare your garnishes, for the salsa mix every together in a small mixing bowl then sat aside.
For the guacamole, spoon the flesh out of the avocado’s & into a mixing bowl. Add the rest of the guacamole ingredients to the bowl then using a potato masher, mash the mix until its creamy. Set the guacamole aside until you’re ready to serve your hot dogs.
When you’re ready to serve, pre heat your griddle pan over a high heat & add the oil.
When the pan is hot add the sausages & grill for 10-12 minutes. A few griddle marks will add great flavour.
Once the sausages are grilled, place them in your hot dog rolls, and load up on toppings - add dollops of guacamole and salsa, and pile high with nachos and chillies for the ultimate indulgence.
4 Linda McCartney’s Vegetarian Chorizo & Red Pepper Sausages
1 tbsp Vegetable oil
4 Hot Dog Rolls
Tomato Salsa
10 Cherry tomatoes, halved
Handful Fresh Coriander
1/2 Red Onion, cut into fine rings
1 Fresh Jalapeño Chilli, chopped finely
1 Clove of Garlic, minced
Juice of 1 Lime
Guacamole
2 Ripe Avocados, peeled & de-stoned
1 Small Red Onion finely chopped
6 Cherry Tomatoes finely chopped
1 Mild Red Chilli Handful Coriander chopped
Juice of 1 Lime
Pinch of Sea Salt & Pepper
Garnishes
Nachos
Pickled Jalapeno Chillies
Cress
Crispy Onions
