Ingredients

• 12 hot dog buns
• softened butter for spreading
• 12 hot dog sausages
• 1 x 400 g can Rhodes Quality Braai Relish
• 1 x 385 g Rhodes Quality Dill Gherkins in Glass, drained and sliced

to serve; grated cheddar cheese, crispy bacon bits

Method

1. Slice the hot dogs buns down the centre but not all the way through.
2. Butter the insides and top with the softened butter and set aside.
3. Push a wooden skewer lengthways down the centre of each hot dog sausage.
4. Using a sharp knife, cut a spiral down the sausage.
5. Hold the knife at an angle and make the cuts even distances apart and all the way down to the skewer.
6. Grill the sausages and the buns over a hot braai for a few minutes, turning to crisp all over.
7. Remove the skewers and place one spiral sausage in each hot dog bun.
8. Spoon Rhodes Quality Braai Relish onto each sausage.
9. Top each hot dog with sliced Rhodes Quality Dill Gherkin.
10. Add cheddar cheese and/or bacon bits and serve immediately.