BBQ'ed Welsh Beef Sausage Hotdog with horseradish and dill pickle
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Saturday 6th June 2015
4 lean Welsh Beef sausages
Horseradish and Dill Pickle:
2 gherkins, sliced
2.5cm cucumber, thinly sliced
¼ yellow or green pepper, deseeded and thinly sliced
15ml (1tbsp) Horseradish sauce
15ml (1tbsp) mayonnaise
- Cook lean beef sausages under a preheated grill or BBQ for 10-12 minutes, turning occasionally.
- Meanwhile make the Horseradish and Dill Pickle: Mix together gherkins, cucumber, pepper, Horseradish and mayo. Mix well, cover and leave for flavours to infuse.
- Serve in hot-dog rolls with extra pickle.