Kimcheese Hot Dogs

Sizzling Surrey Sausages are grilled on the BBQ, then loaded up onto toasted buns and finished with a drizzle of gochujang mayo, cheese and crisp spring onions. This recipe taps into super-on trend ingredients (hello, kimchi and gochujang) and pairs bold flavours with the familiar taste of Porky Whites Surrey Sausages. Perfect for the August Bank Holiday, and beyond.

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Ingredients

Porky Whites Surrey pork sausages 4
mayonnaise 60 g
gochujang 1 tbsp
mild cheddar cheese 80 g (grated)
kimchi 80 g (chopped)
spring onions 4 (sliced)
hot dog rolls 4 (toasted)
red onion 1 (sliced)
white wine vinegar 1 tsp
tomatoes 200 g (sliced)

Method

Cook the Porky Whites Premium Surrey Pork Sausages

Preheat the BBQ.
Once hot, cook the Porky Whites Surrey Sausages on the grill, for 10 - 12 minutes.
If you don’t have a BBQ, set your grill to medium and grill the sausages for 12-15 minutes, turning halfway through.

Make the gochujang mayo

While the sausages are cooking, in a small bowl combine the mayonnaise and gochujang.
Prep the rest of the ingredients. Grate the cheddar. Chop the kimchi and thinly slice the spring onions.
Toast the hot dog rolls.

Make the tomato & quick-pickled red onion salad

Peel and thinly slice the red onion, then add it to a bowl. Sprinkle over the white wine vinegar with a pinch of salt, then scrunch it up with your hands.
Thinly slice the tomatoes.
You can leave the red onion to pickle for longer if you like. Mix together the drained red onion with the tomato. Drizzle over a generous glug of oil and season to taste.

Assemble the hot dogs

Put a cooked sausage inside each toasted hot dog roll, top with a drizzle of gochujang mayo, cheddar, kimchi and a sprinkling of spring onions.
If you prefer you can add the cheese first then pop it under the grill for a few minutes until the cheese starts to melt.
Serve the Kimcheese Hot Dogs with the tomato & red onion salad. Enjoy!

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