Rooster Dog

Rooster Dog

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Warwick Pinotage 2014

Ingredients

  • 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

Cooking Instructions

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.

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.

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.

Clement Pedro Recipe by: Clement Pedro
View all recipes

As Abigail Donnelly’s right-hand man, Woolworths TASTE’s Food Assistant strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

Social Media

Related Recipes

Comments