Sizzling Porky Whites Surrey Sausages are grilled on the BBQ, then loaded up onto toasted buns and finished with a drizzle of gochujang mayo, cheese and crisp spring onions. This recipe taps into super-on trend ingredients (hello kimchi and gochujang) and pairs bold flavours with the familiar taste of Porky Whites Surrey Sausages. Perfect for the August Bank Holiday weekend and beyond. You can cook the sausage under a regular grill if preferred
Cook the Porky Whites Premium Surrey Pork Sausages
Preheat the BBQ.
Once hot, cook the Porky Whites Surrey Sausages on the grill,for 10 - 12 minutes.
If you prefer you can grill the sausages instead for 12-15minutes, turning halfway through
Make the gochujang mayo
While the sausages are cooking, in a small bowl combine the mayonnaise and gochujang
Prep the rest of the ingredients
Grate the cheddar. Chop the kimchi and thinly slice the spring onions.
Add the cheddar to the hot dog buns and toast until the cheddar is lightly melted.
Make the tomato & quick-pickled red onion salad
Peel and thinly slice the red onion, then add it to a bowl. Sprinkle over the white wine vinegar with a pinch of salt, then scrunch it up with your hands.
Thinly slice the tomatoes.
Mix together the red onion and tomatoes. Drizzle over a generous glug of olive oil and season to taste with salt and pepper.
Assemble the hot dogs
Pop a cooked sausage inside each toasted hot dog bun, top with a drizzle of gochujang mayo, kimchi and a sprinkling of spring onions.
Serve the hotdogs with the tomato & red onion salad. Enjoy!
- 4 x Porky Whites Premium Surrey Pork Sausages
- 60g mayonnaise
- 1 tbsp gochujang
- 80g cheddar, grated
- 4x hot dog buns, toasted
- 80g kimchi, chopped
- 4 spring onions, thinly sliced
For the tomato & red onion salad
- 1 red onion, thinly sliced
- 1 tbsp white wine vinegar
- 200g tomatoes, sliced
- 2 tbsp olive oil
- Salt & pepper, to taste
