Serves: 4
Prep time: 10 mins
Cooking time: 10 mins

Ingredients

4 Parsley, Sage & Rosemary sausages
1 cup rocket
½ sauerkraut
Pickles – sliced (we love McClure’s)
1 brown onion – sliced thinly
2 tbsp Dijon mustard
3 tbsp tomato sauce (we love Chantal Organics)
4 Hot dog buns
Butter (optional)

Method

1. Cook the veggie sausages with a drizzle of Avocado oil in a frypan or on barbeque.
2. Fry the onions until soft and golden. Set aside.
3. Make a slit on each hot dog buns and grill in the oven for 5 minutes until golden and warmed through.
4. Place a cooked sausage in the slit of the buns with some rocket, topped with sauerkraut, pickle, fried onion, mustard and tomato sauce. Serve immediately.