Rotation - Crispy Onion Loaded Hot Dogs
with Cheesy Wedges, Avocado Salsa and Zesty Soured Cream
- Sulphites
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- 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)
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
½ unit(s)
Red Chilli
30 grams
Mature Cheddar Cheese
(Contains: Milk May be present: Milk)
½ unit(s)
Lime
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten May be present: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
1 sachet(s)
Crispy Onions
(Contains: Wheat, Cereals containing gluten)
Nutrition Values
Utensils
Cooking Steps
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, 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. 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 a small. Season with salt and pepper, then stir together.
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.
Build your own! Bring everything to the table and everyone can add the toppings they like best.
Fill each bun with a sausage and a spoonful of soured cream for anyone that wants it. Sprinkle over the crispy onions (if you want) and as much red chilli as you'd like (careful, it's hot).
Serve the cheesy wedges and any remaining soured cream for dipping.
Add the dressing to the avocado and tomatoes, toss to coast and serve alongside.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
Enjoy!
