Sticky Ginger Beef Hotdogs
Well Asia isn’t usually the go-to place when you think about hotdogs but the concept here is the same just with an awesome Asian twist!
Asian vegetable pickle
|2||Carrots, peeled and cut into fine matchsticks|
|¼||Chinese cabbage, sliced very finely|
|1 Tbsp||Sea salt|
|½||Lemon, just a little squeeze|
|200 g||White sugar|
|700 ml||White vinegar|
|1 small knob||Ginger, peeled|
|1 tsp||Coriander seeds|
|¼ tsp||Sichuan peppercorns|
|1 small handful||Chopped coriander|
|1 small handful||Chopped basil|
|1 tsp||Toasted sesame seeds|
|2||Finely chopped spring onion|
- Start by making the fresh and delicious Asian vegetable pickle. Place the carrots and Chinese cabbage into a colander, sprinkle with sea salt, toss well and leave for 30 mins. Meanwhile in a small saucepan over high heat dissolve the white sugar in the white vinegar and water. Add star anise, ginger, coriander seeds and Sichuan peppercorns. Simmer for 10-15 mins till reduced by a third.
- Squeeze the excess juices out of the vegetables in the colander and place them into a large deep container. Pour over the hot pickling syrup and infuse for at least an hour or overnight is even better. Refrigerate once cooled.
- To finish the pickle place the drained pickled vegetables into a bowl along with the coriander, basil, sesame seeds, spring onions and a little squeeze of lemon.
- In a fry pan or on the bbq fry your Hellers Sticky Ginger Beef sausages over moderate heat till golden, piping hot and fully cooked approx. 10-12 mins. As the sausages are cooking lightly toast hotdog buns in a low oven, then slice through the top lengthways ¾ way to the bottom.
- To assemble place the Sticky Ginger Beef sausage into the cut warm bun, drizzle with satay sauce and top with a generous amount of Asian vegetable pickle. Don’t be afraid to experiment…try adding bbq sauce or chilli sauce if you know that’s what you’d prefer!