Beef hot dogs with onion rings and mango and chilli pickle
Prepare & Cook:
150ml rice vinegar
100g spinneysFOOD Caster Sugar
1 mango, roughly chopped into 1cm pieces
2 fresh jalapeños, sliced
4 spinneysFOOD Beef Sausages
1 tbsp spinneysFOOD Sunflower Oil
1 red onion, sliced into rings
4 finger rolls
tomato ketchup and mustard, to serve (optional)
Thirty minutes before you’re ready to cook, light the barbecue.
Put the vinegar, sugar, 120ml water and 1 tsp salt in a saucepan set over a medium-high heat. Bring to the boil, reduce the heat and simmer for 5-7 minutes until the sugar has dissolved. Pour into a bowl and leave to cool.
Add the mango and jalapeños and leave to pickle for 5-10 minutes. Drain and set aside.
Brush the sausages with the oil and pierce with a knife. Grill on the barbecue for 18-20 minutes, turning occasionally, until cooked. Keep warm.
Grill the onion rings for 2 minutes on each side, until lightly charred.
Halve the rolls without cutting all the way through. Add ketchup and mustard, if you like, and top with the sausages, mango pickle and onion rings.