1.400g sausage mince
2.300g meat mince
3.1 earthy colored onion, coarsely ground
4.1 carrot, stripped, coarsely ground
5.2 garlic cloves, squashed
6.35g (1/2 cup) new breadcrumbs
7.1/4 cup hacked new mainland parsley
8.2 eggs
9.3 sheets frozen puff cake, recently defrosted
10.1 tsp ocean salt chips
11.Kewpie mayonnaise, to serve
12.Grill sauce, to serve
13.New coriander twigs, to serve
Select all fixings
Stage 1
Consolidate the frankfurter and meat mince, onion, carrot, garlic, breadcrumbs, parsley and 1 egg in a bowl. Season. Blend until all around joined (the combination will be tacky).
Stage 2
Preheat stove to 200C/180C fan constrained. Line 2 baking plate with baking paper. Daintily whisk the leftover egg in a bowl.
Stage 3
Slice the cake sheets down the middle. Place one-6th of the mince blend along focus of each piece of baked good. Brush 1 long edge with egg. Crease cake over to encase the filling, squeezing to seal. Cut each roll into thirds. Place the frankfurter rolls, crease side down, on the pre-arranged plate. Brush the baked good with egg. Utilize a little sharp blade to penetrate the tops a couple of times to permit steam to get away. Sprinkle with ocean salt. Heat for 35 minutes or until cooked and brilliant.
Stage 4
Shower the hotdog rolls with mayonnaise and afterward grill sauce. Disperse with coriander branches to serve.
RECIPE NOTES
Tip: to trial a frankfurter roll filling prior to gathering, cook a little in a griddle, then taste and change flavors.
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