Kanga Hot Dogs

with Capsicum & Tomato Relish

Prep time: 5 min

Cooking time: 25 min

Feeds x 8 people

What you'll need

1 pack Kanga Bangas
8 hot dog rolls (preferably wholegrain)

1 tbs olive oil
1 small brown onion, finely sliced
2 garlic cloves, crushed
1 small red chilli, finely chopped
500g ripe tomatoes, coarsely chopped
1 red capsicum, seeded and sliced
2 tbs brown sugar
2 tbs white wine vinegar
Salt and pepper to season

How to cook it

Heat the oil in a medium saucepan over low to medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes.

Add the tomato and capsicum to the onion mixture and cook over a low to medium heat, stirring occasionally, for 5 minutes or until the tomato and capsicum breaks down.

Add the sugar and vinegar and season with salt and pepper. Cook for 10 minutes or until the mixture thickens. Set aside to cool.

While the relish is cooling, heat a little oil in a fry pan and cook Kanga Bangas on medium heat, turning often, until cooked through.
Assemble Kanga Hot Dogs and top with the spicy and tangy relish.

Makes 8 hot dogs.