Hot dogs with celeriac slaw
Makes: 6 hot dogs
![Hot dogs with celeriac slaw](/uploads/media/720x770/04/5124-Sausages-with-celeriac-slaw1120.jpg?v=1-0)
Recipe photograph by Martin Poole
Hot dogs with celeriac slaw
Makes: 6 hot dogs
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Nutritional information (per serving)
Calories
542Kcal
Fat
31gr
Saturates
11gr
Carbs
42gr
Sugars
12gr
Fibre
3gr
Protein
23gr
Salt
1.9gr
![James Ramsden](/uploads/media/100x100/02/32-James_Ramsden%20_240x240.jpg?v=1-0)
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
![James Ramsden](/uploads/media/100x100/02/32-James_Ramsden%20_240x240.jpg?v=1-0)
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 x 400g pack Taste the Difference Ultimate pork sausages
- 125g celeriac, peeled
- 1 tbsp lemon juice
- 1⁄2 small red onion, finely sliced
- 3 tbsp mayonnaise
- 3 tbsp chopped flat-leaf parsley leaves
- 6 brioche hot dog rolls, cut open
Step by step
Get ahead
Make the slaw up to 2 hours ahead. Cover and chill.
- Preheat the barbecue or grill. Cook the sausages for 25-30 minutes, turning often.
- Meanwhile, shred the celeriac into matchsticks; mix with the lemon juice, red onion, mayonnaise, most of the parsley; season.
- Fill each roll with a sausage and slaw, sprinkle with the rest of the parsley and serve.