المكونات
- Habanero peppers 10
- SpinneysFOOD Fine Salt 70g
- Ginger 5cm
- Limes 2
- SpinneysFOOD Fine Grain White Sugar 110g
- White vinegar 4 tbsp
- Soya sauce 125ml
- SpinneysFOOD Fresh Dill 2 tbsp
- Shredded cabbage 150g
- Buttermilk 4 tbsp
- Sour cream 4 tbsp
- Mayonnaise 4 tbsp
- SpinneysFOOD Fine Black Pepper To taste
- Breakfast sausages 4
- Hot dog rolls 4
- Crispy onions 50g
Nutrition (Per serving)
- سعرات حرارية 602
- دهون 30.5g
- المشبعة 6.6g
- بروتين 15.3g
- الكربوهيدرات 71.9g
- السكريات 40.2g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
نقانق فلفل الهابانيرو الحار مع صلصة الرانش
American 15 Mins Prep · 10 Mins Cook
- To make the pickled peppers, slice the habaneros (remove the seeds if you prefer milder heat) and place in a bowl, sprinkle with the salt and stand for 5 minutes. Transfer to a colander and rinse off the salt.
- Finely grate the ginger. Zest and juice the limes and set aside.
- Place the peppers, ginger, lime rind and juice, sugar, 2 tbsp of white vinegar and soya sauce in a small bowl and mix together.
- To make the slaw, finely chop the dill and shred the cabbage. Stir together the dill, buttermilk, sour cream, mayonnaise and 2 tbsp of white vinegar in a small bowl. Season with the salt and pepper. Stir in the cabbage.
- Heat a pan and fry the sausages until golden.
- Slice the hot dog rolls and place a sausage in each. Top with the slaw, pickled habaneros and crispy onions.