Rooster dog
| Recipe By: | Clement Pedro |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 4 woolworths bockwurst sausages
- 2 tsp canola oil
- 4 woolworths hotdog rolls
- 1/2 cup coconut milk
- 3 tbsp peanut butter
- 2 tbsp woolworths asian massaman curry paste
- 1 sriracha sauce
- 1/2 cucumber, cut into batons
- 1/2 red onion, thinly sliced
- 2 red salad onions, thinly sliced
- 1 apple cider vinegar
- 2 tbsp maple syrup
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Using a sharp knife, cut crosshatches into one side of the bockwurst, then turn over and do the same to the other side, taking care not to cut too deep.
- Place a pan over a medium heat and brush with some of the oil. Slowly heat the bockwurst, allowing it to char slightly, then turn over and do the same to the other side. While the sausages are heating, place the rolls, top side down, into the pan to toast slightly.
- Make an incision into each roll, ensuring you don’t cut right through to the bottom. Add the slightly charred sausages, then drizzle with the spicy satay sauce. Serve the pickle on the side.
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