Sensational Hot Dog Trio

Cut a V shape from the top of the 6 buns to make room for the filling, or cut them in half lengthwise. Grill the cut side briefly in the grill pan or simply in a frying pan, or under the oven grill.

For the guacamole: Halve the avocados, remove the stone and mash the flesh. Stir in finely chopped garlic and season with salt, pepper and lime juice.

For the sauce: Mix the mayonnaise with the horseradish puree.

For the California hot dogs: Cut the tomatoes into wedges.

For the Asian slaw hot dogs: Cook the rice noodles according to the package instructions. Cut the red cabbage, pointed cabbage and carrot into strips as thin as possible. Cut the spring onion into rings.

For the mushroom onion hot dog: Cut the lettuce into thin strips, the onion
into rings and the mushrooms into slices.

Mix the cabbage, spring onion, carrot and rice noodles.
For the dressing, mix the soy sauce with chili sauce, sesame oil and
grated ginger. Season the coleslaw with the dressing.

Fry the onions and mushrooms in 2 frying pans. Fry the onions occasionally, stirring in some oil, over medium heat until they turn
brown and start to caramelize slightly. Fry the mushrooms until most
of the moisture has evaporated. Season with salt and pepper

Cook the Garden Gourmet Sensational Sausages either in a fry pan or over the grill according to the directions on the package.

Divide some guacamole and tomatoes in the sandwiches. Place the hot dogs on top and garnish with the rest of the tomatoes and roughly chopped coriander. Apply or scoop the horseradish mayonnaise on top.

Divide a portion of "coleslaw" into the buns and top with the hot dogs. Garnish with some more slaw. Top with extra sweet chili sauce and sprinkle with sesame seeds.

Cover the rolls with mayonnaise and spread some chopped lettuce in it.
Place the hot dogs on top and spread the warm fried onion and mushrooms on top. Apply the mustard over it in zigzag and sprinkle the crispy fried onions on top.