Ingredients

Method

• 4 Woolworths bockwurst sausages
• 2 t canola oil
• 4 Woolworths hotdog rolls
For the satay sauce, mix:
• ½ cup coconut milk
• 3 T peanut butter
• 2 T Woolworths Asian Massaman curry paste
• 1 T sriracha sauce
For the cucumber pickle, mix:
• ½ cucumber, cut into batons
• ½ red onion, thinly sliced
• 2 red salad onions, thinly sliced
• 1 apple cider vinegar
• 2 T maple syrup

Method

Ingredients

1. Using a sharp knife, cut crosshatches into one side of the bockwurst, then turn over and do the same to the other side, taking care not to cut too deep.

2. Place a pan over a medium heat and brush with some of the oil. Slowly heat the bockwurst, allowing it to char slightly, then turn over and do the same to the other side. While the sausages are heating, place the rolls, top side down, into the pan to toast slightly.

3. Make an incision into each roll, ensuring you don’t cut right through to the bottom. Add the slightly charred sausages, then drizzle with the spicy satay sauce. Serve the pickle on the side.

Chef's note: The Rooster Dog as Clarke's Bar and Dining Room on Cape Town's Bree Street is legendary. Here's our quick-and-easy version for you to make in minutes.

Instead of the kimchi used in the Clarke’s version, we’ve made a quick cucumber pickle you’re going to love for its sharp tanginess. We’ve also combined the sriracha and toasted peanut fl avours into a punchy satay sauce.

Why is it called a rooster dog? A brand of sriracha sauce sold in the United States is sometimes called "rooster sauce" because of the image of a rooster on the bottle.

Read Clem Pedro's tips on transforming boring hot dogs here.