Hot Dog

SERVES: 2

PREP TIME: 10 MINS

COOKING TIME: 10 MINS

INGREDIENTS

  • 1 Brown Onion, sliced thinly
  • 150 g Mushrooms, sliced
  • 2 Bacon Rashers, rind removed cut into thin strips
  • 1 x 560g can Plumrose Skinless Hotdogs
  • Long Crusty Rolls
  • 4 leaves Coral Lettuce, roughly torn
  • 1/2 cup tomato sauce
  • 2 tspn  Pure Olive Oil

METHOD

Heat oil in a non-stick frying pan over medium heat, add onion and cook for 2-3 minutes or until softened. Add mushrooms and bacon and cook for a further 4 minutes.
 
Add frankfurts to a large saucepan of cold water. Bring to the boil and simmer for 3-4 minutes or until heated through. Drain.
 
Make a cut from the top of each roll, 3/4 of the way through. Fill rolls with lettuce, onion mixture and frankfurts. Top with sauce. Serve immediately.

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