Chargrilled Beef Hotdogs & Mustard Slaw

While the fries are baking, thinly slice the brown onion. Slice the hot dog buns in half lengthways, 3/4 of the way through. Roughly chop the tomato and parsley. In a medium bowl, combine the onion, a drizzle of olive oil and a pinch of salt and pepper.

In a large bowl, combine the tomato and spinach & rocket mix. Just before serving, add the balsamic vinaigrette dressing and toss to combine. In a medium bowl, add the mustard mayo, slaw mix, parsley and a pinch of salt and pepper. Just before serving, toss to combine.

When the BBQ is hot, grill the caramelised onion & parsley beef sausages, turning occasionally, until slightly charred and cooked through, 10-15 minutes. Meanwhile, grill the onion on the BBQ flat plate, tossing occasionally, until tender and slightly charred, 8-10 minutes. Transfer the sausages to a plate. Transfer the onion back to the medium bowl, then stir in the caramelised onion chutney.

No BBQ? Place sausages on a second lined oven tray and bake for 10 minutes. Turn sausages and continue baking until browned and cooked through, 10-15 minutes. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 5-8 minutes. Transfer onion back to bowl.

When sausages have 5 minutes cook time remaining, grill the hot dog buns cut-side down until lightly golden, 2-3 minutes. Transfer to a plate.

No BBQ? Bake the buns directly on a wire oven rack until heated through, 3 minutes.