When I think of veggie hotdogs, I remember my mom sending me to school with veggie hotdogs for our school Heritage Day braai, wrapped in foil. She even wrote a note instructing my teacher to make sure the hotdogs were cooked in the foil.
Veggie hotdogs can definitely be elevated with different flavours and textures. Make sure they get a nice sear on each side, top them with your favourite sauce, and I’ve listed some serving options below to add extra depth of flavour, texture, and crunch.
INGREDIENTS
– Soya Hotdogs
– Sliced Onions
– Rhodes Boerewors Relish
– 1 Sliced Chilli
– Fresh Rolls
Serving Options
Tomato Sauce
Mustard
Sriracha
Crispy Onions
Spring Onions
Chips
METHOD
- In a heated pan, add olive oil. Place the veggie hotdogs in the pan; they don’t take long to cook, so just a few minutes on each side will do.
- In the same pan, sauté the sliced onions and chilli for heat, along with the Rhodes Boerewors Relish. I love the sweetness this relish brings.
- Once everything is cooked, spread the relish at the bottom of a buttered long roll. Add the hotdog, then top with your favourite sauces. I used sriracha to balance the sweetness of the relish, along with mustard. For extra texture, crunch, and flavour, I like to top the hotdog with crispy onions and spring onions.
- Serve with chips and enjoy.