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Bacon and Crispy Onion Loaded Hot Dogs
Bacon and Crispy Onion Loaded Hot Dogs

Bacon and Crispy Onion Loaded Hot Dogs

with Cheesy Wedges, Avocado Salsa and Zesty Soured Cream

Recipe Development Team
Recipe Development TeamPublished on March 04, 2025

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.

Tags:
Family Friendly
Allergens:
Sulphites
Milk
Egg
Cereals containing gluten
Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total50 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

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: Milk, Egg, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)

75 grams

Soured Cream

(Contains: Milk)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Nutritional information

Energy (kJ)4951 kJ
Energy (kcal)1183 kcal
Fat66.8 g
of which saturates29.1 g
Carbohydrate91.2 g
of which sugars12.5 g
Dietary Fibre11.2 g
Protein43.2 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Pan
Grater
Small Bowl

Instructions

Chop the Wedges
1

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.

Into the Oven
2

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.

Fry the Bacon
3

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.

Finish the Prep
4

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).

Get Cheesy
5

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.

Stack up and Serve
6

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!

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