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Loaded Snags with Guac, Bacon & Sriracha Mayo
Snags are a crowd pleaser no doubt but surely there's a better version then just some white bread and tommy sauce? Guac, bacon and a sriracha mayo transform your humble snags to the star of the BBQ
Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a bowl combine mayonnaise, sriracha and a squeeze of fresh lime juice. Adjust to desired taste. Transfer to a squeezy sauce bottle.
  2. On a hot BBQ cook diced bacon until crispy. Transfer crispy bacon to a bowl for later. Place sausages on grill and cook in left over bacon fat turning regularly. Remove from grill once cooked through. (Time will vary depending on the thickness of your sausages and the heat of your BBQ. If sausages are burning before cooking through lower the heat of your BBQ)
  3. Cut hot dog buns and add cabbage then the sausage. Top sausage with guacamole. Sprinkle bacon on top and douse with sriracha mayo. Enjoy!
Recipe Notes
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or 4 payments of $3.25 with Afterpay

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