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Beef Banger Rolls with Mustard Slaw & Quick Pickled Onion

40 Minutes
4 Servings
13 Ingredients

Description

There are few things that curb the cravings more than a good old gourmet roll. Take yours to the next level by trying these Beef Banger Rolls with Mustard Slaw and Quick Pickled Onion to wow your friends and family at your next get-together.

Cooked to perfection in a pan or over hot coals, the beef bangers are hugged in a soft roll and decorated with creamy rainbow mustard slaw and tangy homemade pickled onion. Get ready for a perfect combination of mouthwatering flavours and textures!

Enjoy these Beef Banger Rolls with Mustard Slaw and Quick Pickled Onion for your next lunch or dinner. Shop all you need at your nearest Checkers store, or on Sixty60 for delivery in 60 minutes.

 

Directions

1. Cook the beef bangers over medium coals or in a pan.

2. To cook them in a pan, heat a large saucepan over high heat, add the oil and cook the beef bangers until brown on both sides.

3. Add ¼ cup of water, cover with a lid, and leave to cook for another 10 minutes. Add more water if it starts catching.

4 Towards the end make sure all the water has cooked away so the beef bangers can brown.

5. For the slaw, mix all the ingredients together well. Season to taste.

6. For the pickled red onion, heat the vinegar, water, sugar and salt and pour onto the onion.

7. Leave to stand in the pickle for at least 15 minutes. Will last in the fridge for up to a week.

8. To build your rolls, cut the rolls in half, top with slaw and 2 beef bangers and garnish with pickled red onion. You can add some optional spring onion too.

Ingredients

  • 8 beef bangers
  • 2 tbsp. olive oil
  • 4 hotdog rolls 

 

For the Slaw:

  • ½ bag (150g) rainbow slaw 
  • 5 radishes; thinly sliced (optional)
  • ½ cup creamy mayonnaise 
  • ¼ cup sweet mustard 
  • Salt and pepper 

 

For the Pickled Red Onion: 

  • 2 bags (70g each) sliced red onion 
  • ¼ cup vinegar
  • 2 tbsp. sugar 
  • 2 tsp. salt

 

To Serve:

  • Spring onion (optional)