Smoked Vienna Hot Dogs with Deep Fried Sweet Potato & Jalapeño Mayo

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  • 4-8 Eskort Smoked Viennas
  • 30 ml olive oil
  • 4 hot dog rolls
  • 60 ml butter
  • 1 large sweet potato, grated
  • 2 handfuls rocket
  • 1 red onion, thinly sliced
  • 45 m pickled jalapeños
  • 65 ml mayonnaise
  • oil for deep frying
  • salt for seasoning


  • Fry the Viennas in a frying pan over high heat until golden.
  • Butter each hot dog roll and toast them in the frying pan after removing the sausages.
  • Heat sunflower oil in a shallow pot over medium heat.
  • Deep fry the grated sweet potato, set it to rest on paper towels to absorb the oil and cool, then season with salt.
  • Mix the mayonnaise and jalapeñ


Place rocket and 1 -2 Viennas on each hot dog roll and top with the red onion and sweet potato.

Dress with the jalapeño mayonnaise.


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