Ingredients
Method
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Hotdog sausages, pork 10.0 x
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Hotdog buns 10.0 x
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Beetroot, thinly sliced 300.0 g
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Coleslaw mix 400.0 g
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60ml HELLMANN'S Coleslaw Dressing 2.65 kg/2.55 L
Preparation
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Method
- Grill the sausage. Once cooked - grill and cut the roll.
- Place the beetroot on one side and combined coleslaw mix and HELLMANN'S Coleslaw Dressing on the other. Lay the sausage between the two and drizzle over the KNORR American Chipotle BBQ Sauce.
