for 4 people

Relish

¾ dl	white wine vinegar
2 tsp	sugar
½ tsp	salt
1 bunch	radish, finely chopped
1	red onion, finely chopped
1 tbsp	preserved jalapeño peppers in slices, finely chopped
1	garlic clove, squeezed
1 tbsp	mustard seeds

Charcoal/gas/electric grill

4	pork sausages
4	bread rolls (e.g. hot dog rolls or sandwich rolls)

Hot dogs

4 tbsp	crème fraîche
3 tbsp	honey mustard
4	mini cucumbers, cut lengthwise into thin slices
30 g	Micro Greens

How it's done

Relish

Bring the vinegar, sugar and salt to the boil in a pan. Add the radish, onion, jalapeños, garlic and mustard seed, simmer for approx. 10 mins., stirring occasionally. Leave the relish to cool.

Charcoal/gas/electric grill

Grill the sausages on all sides over/on a medium heat (approx. 200°C) for approx. 5 mins., cut the buns in half lengthwise and grill alongside for approx. 2 mins.

Hot dogs

Combine the crème fraîche and honey mustard. Cut open the buns lengthwise, spread the sauce over the cut surfaces. Fill the buns with the cucumber, sausage, micro greens and relish.

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