Vegetables.... how many of us eat enough? If you are one of the many who don't, this is the perfect recipe to help you reach your 5+ per day. Vegetables are packed full of fibre, fluid, vitamins A, C and E - they really are ACE! Coriander provides us with more than just a tasty garnish, it contains vitamins C and K.
Preparation time – 10 minutes
Cooking time – 20 minutes
1 pack Heck Spring Chicken sausages
4 large brioche hotdog buns
1 x 320g bag vegetable stir fry
20g fresh coriander, chopped
2 tbsp Thai sweet chill sauce
2 tbsp light soy sauce
1 tbsp of coconut oil
Optional 1 x 200g tub half fat crème fraiche
To make this a gluten free recipe use gluten free hotdog buns, replace the soy sauce with tamari and check that the Thai sweet chilli sauce does not contain wheat.
Pre-heat the grill and grill the sausages for 16 minutes, turning once after eight minutes. Remove to a plate once cooked and keep to one side.
Heat the coconut oil in a pan or wok until almost smoking. Add the vegetable stir fry and quickly stir fry for 2 minutes. After 2 minutes add the soy sauce and the Thai sweet chill sauce, and then add the chopped coriander.
Season the stir fry with some black pepper and reserve ready to serve.
Take four plates and place a brioche bun on each. Cut each bun down the middle and fill with equal amounts of the stir fry vegetables. Place two Spring Chicken sausages on top of each bun and vegetables.
Optional - serve with a small pot of half fat crème fraiche on the side.
This recipe was made using our Spring Chicken chipolatas, but works equally as well using our other Chicken varieties. Italia, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!
Serving Size: 262g
Total Fat: 19g