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Mediterranean hot dogs

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 4 (about 335g) good-quality lean beef sausages (Peppercorn Gourmet Meats brand)
  • 70g (1/4 cup) low-fat natural yoghurt
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped fresh mint
  • Salt & freshly ground black pepper
  • 1 large baguette (French breadstick), to serve
  • 2 tablespoons bought reduced-fat hummus
  • 8 baby cos leaves, washed, dried
  • 45g (1/4 cup) drained semi-dried tomatoes, drained on paper towel

Method

  • 1
    Preheat a barbecue grill or chargrill pan on medium. Cook sausages on preheated grill, turning occasionally, for 8-10 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.
  • 2
    Meanwhile, combine the yoghurt, lemon juice and mint in a small bowl. Taste and season with salt and pepper.
  • 3
    Use a large serrated knife to cut the baguette crossways into 4 equal portions. Make a lengthways cut in the side of each baguette (do not cut all the way through). Spread the inside of each baguette with hummus. Divide the lettuce, sausages and semi-dried tomatoes among the baguettes. Top with yoghurt mixture and serve immediately.

Source: taste.com.au

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