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Ingredients

Method

  • STEP 1

    Mix the sriracha with the mayonnaise. Brush the sausages with the hoisin sauce and cook under a grill following pack instructions. Split the hot dog buns, fill each with a sausage and spoon over some extra hoisin sauce. Top with the cucumber, the sriracha mayonnaise and spring onions.

Recipe from Good Food magazine, October 2019

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A star rating of 4.8 out of 5.5 ratings
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