Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    Coriander sprigs, to serve
    •    1/3 cup whole egg mayonnaise
    •    4 long wholegrain bread rolls, split
    •    4 good quality thick beef sausages
    •    2 baby cos lettuce, leaves separated
    •    200g baby tomato medley, quartered
    •    4 corn cobs, husks removed, trimmed
    •    1 tbsp pickled jalapeno, finely chopped
    •    zest and juice of 1 lime and extra wedges, to serve

Method

1. Lightly spray a char-grill pan or barbecue with oil. Heat over medium heat and cook sausages for 10-12 minutes, turning regularly, or until cooked through. Set aside on a plate loosely covered with foil. In same pan cook corn for 5-6 minutes, turning regularly, or until lightly charred. Season. Cut corn into smaller cobs.
2. Meanwhile, place tomatoes in a medium bowl with half the lime juice. Season. In a small bowl place mayonnaise, jalapeno, lime zest and remaining lime juice. Season and stir to combine.
3. To serve, spread rolls with mayonnaise. Top with half the baby cos and tomatoes. Garnish with coriander. Serve with corn cobs, remaining baby cos and tomatoes.

TIPS:

    •    Swap thick beef sausages for good-quality thin beef sausages, if desired.

    •    Sausages also can be sliced up and served tossed through tomato and corn salad.

    •    Omit jalapeno from mayonnaise for a child friendly meal.

This great family recipe is thanks to Australian Beef at https://www.australianbeef.com.au/recipes/jalapeno-hot-dogs-with-corn-cobs/