• Quick
  • Serves 4
  • 10 mins prep
  • 15 mins cook

Lamb korma hot dogs

Lamb korma hot dogs

With korma simmer sauce and mango chutney, these gourmet hot dogs are sure to be a treat the whole family will enjoy. For something different, you can even try butter chicken sauce and chicken sausages.

Ingredients

Lamb korma hot dogs

  • 4 thick lamb sausages
  • cooking oil spray
  • 1 cup korma simmer sauce
  • 1 breadstick (baguette), cut into 4 equal portions, halved
  • 1/2 cup mango chutney
  • 2 celery stalks, sliced
  • 1 cucumber, halved lengthways, seeds removed, sliced
  • 1/2 cup coriander, chopped
  • 1/2 cup greek-style natural yoghurt

Steps

Lamb korma hot dogs

  1. Heat a large frying pan over moderate heat. Spray sausages with oil. Add sausages to pan; cook and turn for 8 minutes or until browned and cooked. Transfer sausages to a heatproof plate.
  2. Add simmer sauce to same pan. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly.
  3. Place bread bases on serving plates. Spread each with some mango chutney. Top with celery, cucumber and coriander, some of the simmer sauce, then a sausage. Top with yoghurt and remaining bread.

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