Crispy Onion Topped BBQ Hot Dogs
with Chips and Roasted Garlic Slaw
Get a taste of the States with our diner inspired classics. Fully loaded and full of flavour, these BBQ and Crispy Onion Topped Hot Dogs are a homage to one of the most recognisable dishes in American cuisine - the hot dog!
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)
Garlic Clove
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
48 grams
BBQ Sauce
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
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 them 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.
Meanwhle, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Put the sausages and garlic parcel onto another baking tray and bake on the middle shelf until golden brown and cooked through, 20-25 mins.
Halfway through cooking, remove the garlic parcel and turn the sausages. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
While everything's in the oven, in a medium bowl, combine the coleslaw mix and mayonnaise.
Season with salt and pepper, then set your slaw aside.
A few mins before the chips and sausages are ready, slice the buns top down through the middle (but not all the way through).
Slide them into the oven to warm through, 2-3 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the slaw.
When everything's ready, transfer the buns to your plates. Fill the buns with the sausages.
Drizzle over the BBQ sauce and the ketchup (see pantry for amount), then sprinkle on the crispy onions.
Serve the chips and slaw alongside.
Enjoy!
