Venison hot dog with beetroot relish
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 500 g free range venison sausage
- 1/2 cup medium red onions, thinly sliced
- 250 g beetroot, cooked
- 2-3 Tbsp balsamic vinegar
- 1 tbls treacle or brown sugar
- sea salt and freshly ground pepper, to taste
- 4 white hotdog rolls
- micro rocket (or other micro herbs)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the relish, fry the onion in a splash of olive oil until soft and translucent.
- Add the cubed beetroot, Balsamic vinegar, brown sugar, salt and pepper and allow to cook gently for 5 minutes.
- Remove from the heat and set aside to cool slightly.
- Cook the sausage in a hot frying pan or on the braai until done to your preference.
- To serve, slice the sausage and place inside the toasted hot dog rolls. Top with a generous spoonful of the beetroot relish and finish with a sprinkling of micro rocket leaves.
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