ESKORT: Hot dogs with coleslaw

By Drum Digital
24 January 2010

Preparation: 10 minutes | Cooking: 5 minutes | Serves 6 people

DRUM's food assistant Carmen Petersen shows you how easy it is to give the classic hot dog a fresh twist – just add a delicious coleslaw. It’s effortless to make and takes little time to prepare. Thanks to Eskort your weekend meals are sorted.


Honey-glazed viennas

6 Eskort Smoked Viennas

30ml (2T) Honey


Half a head each of a small red cabbage and small green cabbage, thinly sliced

½ red onion, thinly sliced

1 celery stalk, thinly sliced

125ml (½c) full-cream yoghurt

45ml (3T) mayonnaise

Zest of 1 lemon, finely grated

Small handful of peanuts

60ml coriander leaves, chopped

To finish

30ml (2T) butter

15ml (1T) hot mustard

6 hot dog rolls, warmed


Preheat the oven to 180°C

Honey-glazed viennas :

  • Score the sausages with a sharp knife and arrange on a baking tray, drizzle over with honey and roast in the oven for about 5 minutes until brown and hot.
  • Be careful not to bake them for too long or they can burst.


  • Mix together the cabbage, onion and celery.
  • Mix the yoghurt and mayonnaise and add the mixture to the cabbage.
  • Add the zest, a sprinkling of peanuts and the coriander leaves and mix.

To finish:

  • Mix together the butter and mustard to make mustard butter.
  • Adjust the quantities according to your taste.
  • Slice open each bun and spread the butter liberally inside.
  • Fill the buns with the coleslaw and top each bun with a glazed vienna.

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