Bacon and Crispy Onion Loaded Hot Dogs
with Cheesy Wedges, Avocado Salsa and Zesty Soured Cream
- Sulphites
- Milk
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Cereals containing gluten
Pairing hickory smoked sausages with streaky bacon rashers, these indulgent Bacon and Crispy Onion Loaded Hot Dogs bring a restaurant quality experience straight into your home.
Ingredients
450 grams
Potatoes
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
4 rasher(s)
British Streaky Bacon
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
½ unit(s)
Red Chilli
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Lime
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, Milk May contain traces of: Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them on 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the wedges cook, pop the sausages onto another baking tray.
Roast 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.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, transfer to a plate lined with kitchen paper.
Next, quarter the tomatoes and pop them into a bowl.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop into 1cm pieces, then add to the bowl of tomatoes and set aside.
Halve the red chilli lengthways, deseed, then finely chop. Grate the cheese. Zest and halve the lime.
Slice the buns top down through the middle (but not all the way through).
Add a squeeze of lime juice and a drizzle of olive oil to the bowl of avocado and tomato. Season with salt and pepper, then stir together.
In another small bowl, combine the soured cream with the lime zest and season to taste.
When the wedges have 5 mins left, sprinkle over the cheese and return to the oven until melted, 4-5 mins.
Pop the buns into the oven to warm through, 2-3 mins.
When everything's ready, transfer the brioche buns to your plates.
Fill each bun with a sausage, 2 bacon rashers and a spoonful of zesty soured cream. Sprinkle over the crispy onions and as much red chilli as you'd like (careful, it's hot).
Serve the cheesy wedges and avocado salsa alongside with any remaining zesty soured cream for dipping.
Enjoy!
