Bonfire Night Hot Dog & Loaded Smoky Potatoes
Serves 2 | with Caramelised Onions and Coleslaw
Dazzle the dinner table with our collection of warming Bonfire Night recipes, such as this extra special hot dog, filled with smoked sausage and caramelised onion. Finish with smoky potatoes and coleslaw for a truly sparkling meal.
The quantities provided above are averages only.
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
1 sachet(s)
Smoky Base Paste
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
1 unit(s)
Onion
1 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
40 grams
Mature Cheddar Cheese
(Contains Milk)
60 grams
British Smoked Bacon Lardons
30 grams
Honey
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Slice the potatoes into 1cm thick rounds (no need to peel). Pop the potato rounds into a large bowl and add half the smoky base paste. Drizzle with oil, season with salt and pepper and toss to coat
c) Pop the smoky potatoes onto a large baking tray and spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
a) Meanwhile, pop the sausages onto another baking tray.
b) Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
a) In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
d) Once golden, add the remaining smoky base paste, the garlic and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) While the onion cooks, combine in a medium bowl the coleslaw mix and the mayo. Season with salt and pepper.
b) Grate the cheese.
c) When the sausages have 10 mins remaining in the oven, add the lardons to the sausage baking tray. Return to the oven and roast until golden, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) When the sausages have 5 mins remaining in the oven, drizzle the honey over the sausages and sprinkle the cheese over the potatoes. Return to the oven for the remaining 5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) In the meantime, slice the buns down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
a) Once cooked, pop the honey glazed sausages in the warmed hot dog buns and top with the smoky caramelised onions.
b) Serve the cheese loaded smoky potatoes topped with the bacon lardons.
c) Serve the coleslaw on the side to finish.
Enjoy!
