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MAGAZINE ISSUE NO.10<br />
tahini<br />
D O G<br />
INGREDIENTS<br />
4 CHICKEN SAUSAGES<br />
½ CUP COLESLAW – MIX OF RED<br />
AND WHITE CABBAGE AND CARROT<br />
3 TABLESPOONS RED WINE VINEGAR<br />
2 TABLESPOONS PLAIN YOGHURT<br />
2 TABLESPOONS TAHINI<br />
2 SPRING ONIONS, SLICED<br />
SALT & PEPPER TO TASTE<br />
4 HOT DOG ROLLS*<br />
METHOD<br />
Cook the sausages according to the<br />
package directions. Mix together the<br />
coleslaw, vinegar, salt and pepper.<br />
In a separate bowl mix together the<br />
yoghurt, tahini and two tablespoons<br />
of water.<br />
Place the cooked sausages in each<br />
bun and top with coleslaw and<br />
yoghurt mix. Finish off with a sprinkle of<br />
spring onion and serve.<br />
* We use Saigon rolls for the crunchy<br />
outside and soft middle.<br />
PAGE 49
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