Beef Sausage Hot Dogs With Basil & Lemon Mayonnaise

READY IN: 25mins
Recipe by bluemoon downunder

My adaptation of one of several "sizzling sausages" recipes in this week's issue of the Australian magazine 'New Idea'. The cooking editor - Barbara Notrhwood - says "Embrace the great Aussie tradition! Throw a snag on the barbie this summer and whip up one of these tasty, budget-friendly meals". A snag BTW is an Australian slang term for a sausage. I'd certainly be interested to know if the term is used anywhere else in the world! This recipe she's costed as $A2.55 a serve. She includes "chips, to serve" which I've omitted. My other changes wouldn't make an appreciable difference to the costing. By any reckoning, a tasty, budget-conscious, 2009-savvy recipe.

Top Review by Maito

Flavor is great, but this is a 10 napkin (literally) meal! I took the advice of another reviewer and left the chutney off. I put more basil in the mayo, but probably could have put way more lemon too. Nice change of pace from your normal hot dog.

Ingredients Nutrition


  1. To make the Basil & Lemon Mayonnaise, place all the ingredients in a small bowl and stir until they are well-combined; set aside while you cook the sausages.
  2. Cook the sausages under a medium to hot grill, turning occasionally, until they have browned all over and are cooked right through, or if it's summer and you have a BBQ, bung them on the barbie (Aussie for "put them on the barbecue").
  3. Cut lengthways slits in the sausages, three-quarters of the way through; divide the chutney evenly among the sausages (in the slits) and sprinkle the grated cheese on top of the chutney.
  4. Return the sausages to the grill (or the barbie) and cook them for a further 2 minutes or until the cheese has melted.
  5. Cut the rolls lengthways in half, being careful not to cut them all the way through; spread the cut sides with the Basil & Lemon Mayonnaise; divide the tomato slices (and cucumber slices if you're using cucumber) between the rolls; add the optional salt and pepper (if using) on the tomato (and cucumber) slices, sausages and baby spinach leaves evenly between the rolls; and serve.

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