BBQ Glazed Hot Dog
with Onion Crumb and Roasted Garlic Slaw
- Egg
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Sulphites
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten, Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten, May contain traces of allergens)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
450 grams
Potatoes
120 grams
Coleslaw Mix
1 sachet(s)
Mayonnaise
32 grams
BBQ Sauce
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
Nutritional information
Instructions
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.
Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the wedges until soft, 10-12 mins. 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 cheese. 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. Wash your hands after handling raw meat.
Meanwhile, once the roasted garlic has cooled, crush it with the back of a fork until you have a smooth paste and pop into a bowl with the coleslaw mix and mayonnaise. Season with salt and pepper and mix well to combine.
Toss the diced onion with 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the delicious, flavoursome sausages; some found the garlic slaw tasty, while others thought it bland.
- Ease of prep: Quick and easy to make, though some noted the wedges take longer to cook than stated.
- Suggestions: Consider adding more mayonnaise to the coleslaw for creaminess; finely grate the cabbage for better texture.
- Portions: Some felt one hot dog wasn't filling enough; consider serving two per person for a heartier meal.
- Tweaks: Try melting cheese inside the buns; add apple or white wine vinegar to boost slaw flavour.
