Hot dogs with celeriac slaw
Makes: 6 hot dogs
Total time: 
Recipe photograph by Martin Poole
Hot dogs with celeriac slaw
Makes: 6 hot dogs
Total time: 
See more recipes
Nutritional information (per serving)
Calories
542Kcal
Fat
31gr
Saturates
11gr
Carbs
42gr
Sugars
12gr
Fibre
3gr
Protein
23gr
Salt
1.9gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 x 400g pack Taste the Difference Ultimate pork sausages
- 125g celeriac, peeled
- 1 tbsp lemon juice
- 1⁄2 small red onion, finely sliced
- 3 tbsp mayonnaise
- 3 tbsp chopped flat-leaf parsley leaves
- 6 brioche hot dog rolls, cut open
Step by step
Get ahead
Make the slaw up to 2 hours ahead. Cover and chill.
- Preheat the barbecue or grill. Cook the sausages for 25-30 minutes, turning often.
- Meanwhile, shred the celeriac into matchsticks; mix with the lemon juice, red onion, mayonnaise, most of the parsley; season.
- Fill each roll with a sausage and slaw, sprinkle with the rest of the parsley and serve.
