We love good BBQ Glazed Hot Dog With Onion Crumb and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Brioche Hot Dog Bun(ContainsEgg, Gluten, Milk, Soya)
Hickory Smoked Hot Dogs(ContainsSulphites)
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
In a small bowl combine the coleslaw mix and mayonnaise. Season with salt and pepper. Stir well to combine and set aside.
Halve, peel and chop the onion into small pieces. Grate the Cheddar.
Put the sausages on a lightly oiled baking tray. Roast on the middle shelf of your oven for 18-20 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.
Toss the diced onion in the flour in a bowl and season with a pinch of salt and pepper. Heat a splash of oil in a frying pan on high heat. When hot, fry the onion until coloured and crispy, 4-6 mins. Stir occasionally to prevent them from burning. Transfer to some kitchen paper to absorb any excess oil.
Slice the brioche (see photo) through the middle (but not all the way through) and pop them in the oven for 2 mins. When hot place the buns on your plates and spread half the BBQ sauce inside each, then fill with a sausage. Spoon over the remaining BBQ sauce and top with the grated cheese. Sprinkle over the crispy onions. Serve the wedges on the side along with the slaw. Enjoy!