Sticky Ginger Beef Hotdogs
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: Serves 4
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!
What you will need
- Asian vegetable pickle
- 2 carrots peeled + cut into fine matchsticks
- ¼ Chinese cabbage sliced very finely
- 1 tbsp sea salt
- ½ lemon just a little squeeze
- 200g white sugar
- 700ml white vinegar
- 125ml water
- 1 star anise
- 1 small knob of ginger peeled [15g]
- 1 tsp coriander seeds
- ¼ tsp Sichuan peppercorns [use black to substitute]
- 1 small handful each coriander + basil roughly chopped
- 1 tsp toasted sesame seeds
- 2 spring onions very finely sliced
- 8-10 Hellers Sticky Ginger Beef sausages
- 8-10 hotdog buns
- Satay sauce
- Bbq sauce