Pork HotDog with Mustard and Barbeque Sausage

Keells- Krest Pork HotDog Sausages

INGREDIENTS:
4 pieces of Keells – Krest Pork hotdogs sausages.
4 hotdog breads.
12 tablespoons of Barbecue sauce.
8 tablespoons of mustard sauce.
3 tablespoon of oil.
COOKING INSTRUCTIONS:
Thaw the hotdog sausages and shallow fry on a pan or grill
until they turn golden brown. Marinate the hotdog sausages
with barbecue sauce. Cut open the hotdog br eads from the
centre and place the hotdog sausage in between them.
Evenly spread the mustard sauce over the hot sausage and
serve.
Serves four.