Cauldron

Korean Veggie Hot Dogs

Looking to spice up your next BBQ? Our Korean inspired Veggie Hot Dogs recipe made with Cauldron Vegetarian Lincolnshire Sausages, coated in a sweet & sticky gochujang, honey and soy sauce are just what you've been looking for.

Made with our friends at @florettesalad and @stpierreuk, these plant and veg packed hot dogs are delicious, sticky and oh so good. Serve em’ up at your next BBQ.

Serves 4
30 mins
Easy
Vegetarian
Cauldron Vegetarian Korean Hot Dogs on a wooden serving board ready to enjoy.
Cauldron Lincolnshire Sausages with see-through packaging to showcase the sausages

Made with our Vegetarian Lincolnshire Sausages

High in protein
Low in sat fat
Vegetarian
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Ingredients:

  • 4 x Cauldron Vegetarian Lincolnshire Sausages

  • 1 x tub Florette Korean Coleslaw

  • 4 x St Pierre Brioche Hot Dog Rolls

  • 1 tbsp gochujang paste

  • 1 tbsp tomato ketchup

  • 2 tbsp honey

  • 1 tsp light soy sauce

  • 1 clove garlic, crushed

  • 1/2 tsp sesame seeds, toasted

  • Pinch of salt to season

Method:

  1. Preheat the oven to 200ºC fan assisted or 180ºC no fan.

  2. Mix the gochujang paste, tomato ketchup, honey and soy sauce in a medium bowl. Add the garlic, sesame seeds and a pinch of salt and mix through.

  3. Coat the Cauldron Vegetarian Lincolnshire Sausages in the sauce then spread out in an oven dish or non-stick tray.

  4. Cook the sausages for 20 minutes, tossing in the sauce halfway through to ensure the sausages get a sticky coating all over.

  5. Once cooked, place a sausage in each brioche hot dog roll, divide the tub of Gourmet Slaw between the hot dogs and layer on top.

  6. Top with more toasted sesame seeds and dig in while they’re warm and sticky!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!