Halloween Bacon, Chorizo & Sausage Monster Dogs
with Parmesan Crusted Fries and Avocado Salad
Serve up a fright this Halloween with our fiendishly flavoursome recipes. Inspired by some of the world's most popular street food, these tasty Halloween Bacon, Chorizo & Sausage Monster Dogs are perfect for a casual sharing-style dinner.
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
4 rasher(s)
British Streaky Bacon
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
1 unit(s)
Onion
50 grams
Chorizo Slices
(Contains Milk)
20 grams
Parmigiano Reggiano
(Contains Milk)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into thin 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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.
Meanwhile, 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. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages onto a baking tray and bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
While everything's in the oven, in a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Halve the tomatoes and pop into the dressing bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks and mix into the tomatoes.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
While the onion fries, cut the chorizo into triangle shapes (use scissors if easier) and keep aside for now - these will be the monster's sharp teeth!
When the onions are ready, remove from the heat.
When the sausages and fries have 5 mins left, lay the chorizo triangles onto the sausage tray.
At the same time, sprinkle the Parmigiano Reggiano over the fries, then slide both trays back into the oven for the remaining time.
Slice the buns top down through the middle (but not all the way through) and pop them into the oven to warm through, 2-3 mins.
When everything's ready, transfer the buns to your plates. Spread the ketchup (see pantry for amount) inside the bun.
Lay the chorizo triangles onto one side of the bun with a corner of each triangle pointing out to look like teeth.
Spoon in the onions, then lay the bacon wrapped sausages on top. Use some of the mayo (see pantry for amount) to draw eyes onto onto the bun.
Toss the rocket into the tomatoes and avocado. Serve the salad and wedges alongside as well as any remaining mayo for dipping.
Enjoy!
