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Nutrition: Per serving

  • kcal406
  • fat20g
  • saturates6g
  • carbs42g
  • sugars10g
  • fibre3g
  • protein13g
  • salt1.7g
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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

Authors

Esther ClarkDeputy food editor, BBC Good Food
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