Ingredients
- 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
Method
- 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.
Check out Instagram for more delicious recipe inspiration: @lindamccartneyfoods @avantgardevegan or visit lindamccartneyfoods.co.uk.
