28/05/2025
You’ll want to get the BBQ fired up ASAP for these next-level hot dogs!🌭😋
With spicy beef sausages, fresh veggies and crunchy ciabatta bread all charred on the barbie…that’s what we’d call a weekend winner.🙌
👩🍳Ingredients:
2 bunches spring onions, washed
3 mixed peppers, deseeded and cut into wedges
2 tbsp olive oil
4 ciabatta rolls
1 x 280g pack merguez sausages (we used Aunty Noray’s)
4 tbsp light mayonnaise
3 tbsp Greek-style yogurt
zest and juice of 1⁄2 lemon
1 tsp garlic granules, or 2 cloves, crushed
a handful of rocket, to serve
📝Instructions:
1. Preheat a barbecue. Toss the spring onions and peppers with oil to coat.
2. Cut the ciabatta rolls in half horizontally and slice the merguez in half lengthways.
3. Combine the mayonnaise, yogurt, lemon zest and juice, garlic and seasoning in a bowl for the sauce; set aside.
4. When the barbecue is hot, start by cooking the peppers. Grill skin-side until charred, then flip and grill for 2-3 minutes. Remove to a bowl, cover and leave to soften and for the skins to loosen. When cool enough to handle, slip off the most charred bits of skin.
5. Barbecue the spring onions for about 2 minutes each side until slightly charred and wilting, and toast the cut sides of the ciabatta rolls. Remove to a platter or board.
6. Finally, barbecue the merguez sausages for a couple of minutes each side. Add to the platter along with the charred peppers and serve with the garlicky sauce and a handful of rocket, for everyone to assemble themselves.
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