Bacon Wrapped Hot Dog and Cheesy Chips
with Caramelised Onions and Blue Cheese Salad
This Bacon Wrapped Hot Dog and Cheesy Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
4 rasher(s)
British Streaky Bacon
1 unit(s)
Onion
1 unit(s)
Baby Gem Lettuce
1 bunch(es)
Chives
30 grams
Crumbled Blue Cheese
(Contains Milk)
60 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
Not included in your delivery
20 grams
Butter
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, wrap two rashers of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing.
Pop the sausages onto a medium baking tray and bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IIMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
While everything cooks, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the onion to the pan and stir-fry until softened, 10-12 mins. Season with salt and pepper.
Meanwhile, trim the baby gem, quarter, then separate the leaves.
Roughly chop the chives (use scissors if easier).
In a medium bowl, mix together the blue cheese, ranch dressing and chives. Season with salt and pepper.
When 10 mins of chip cooking time remain, sprinkle the hard Italian style cheese over the chips and return to the oven for the remaining time.
Once the onions are golden and caramelised, mix in the butter (see pantry for amount) until melted. Set the pan aside.
When 5 mins of cooking time remain, slice the buns top down through the middle (but not all the way through).
Pop the buns into the oven (straight on the oven shelf) to warm through, 2-3 mins.
Remove the buns from the oven and spread one cut side of each bun with the Dijon mustard, then spread the other side with the ketchup (see pantry for amount).
Transfer the bacon wrapped sausages to your buns and top with the caramelised onions.
Toss the baby gem through the blue cheese dressing and serve with the cheesy chips alongside your hot dogs.
Enjoy!
