Corn Salsa Dog
There’s something comforting about a good old fashioned hot dog. We’ve dressed this one up a bit for something a bit out of the ordinary. It’s super quick and simple, and downright tasty.
What You Need
- 1 pack Three Aussie Farmers Louisiana Sausages
- 200g can corn kernels, drained
- 2 avocados, diced
- 1 red onion, finely chopped
- 2 tomatoes, finely chopped
- 1 red capsicum, finely chopped
- 2 limes, juiced
- 2 Tbsp. olive oil
- 200ml mayonnaise
- 3 Tbsp. sriracha sauce
- 6 white bread rolls
- Parsley, to garnish
- 1 jalapeño, sliced to serve
- Salt and pepper, to taste
How To Make It
- Cook sausages according to pack instructions and set aside.
- To make the salsa, place corn in a fry-pan over med-high heat and toast for 2 mins or until the kernels start to brown, then transfer to a bowl.
- Add avocado, onion, capsicum, tomato, lime juice and olive oil to the bowl, mix until the salsa is coated and season to taste.
- In small bowl, mix mayonnaise and Sriracha together and set aside.
- Cut bread rolls in half and spread generously with sriracha mayo, followed by the sausages and top it off with the salsa.
- Serve and enjoy!
Dan & Steph’s love affair with American BBQ goes way back, and this Louisiana style snag is true to its Southern United States origins.
Packed with traditional Cajun flavours like garlic, paprika and thyme – it has a mild spice kick and a load of flavour to make your next barbie something special!
