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BBQ Glazed Hot Dog

BBQ Glazed Hot Dog

With Onion Crumb

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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!

Allergens:EggCereals containing GlutenMilkSoyaSulphitesMustard

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Brioche Hot Dog Bun

(ContainsEgg, Cereals containing Gluten, Milk, Soya)

2 unit(s)

Hickory Smoked Sausages


1 sachet

BBQ Sauce

2 block(s)

Mature Cheddar Cheese


1 pack(s)


1 pack(s)

Coleslaw Mix

1 sachet


(ContainsEgg, Mustard)

1 unit(s)


8 grams

Plain Flour

(ContainsCereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4079 kJ
Energy (kcal)975 kcal
Fat49.0 g
of which saturates20.0 g
Carbohydrate101 g
of which sugars16.0 g
Protein33 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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!