Cool hotdogs

Ingredients

450g/1lb pork sausages
2 onions, thinly sliced
1 tsp fresh thyme leaves
1 tbsp olive oil
4 tbsp Greek yoghurt
1 tbsp Dijon mustard
4 long rolls, buttered

Method

1. Place the sausages onto a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
2. Meanwhile, fry the onions and thyme in the oil until browned, approximately 4-5 minutes. In a small bowl, mix the yoghurt and mustard together.
3. Place the sausages in the rolls, pile the onions on top, slather with mustardy yoghurt and eat with plenty of napkins!
4. Serve the hotdogs with the mustard yoghurt, extra crispy onions and a pile of your favourite crisps.

Recipes developed by Ross Burden exclusively for British Meat.