BBQ Glazed Hot Dog

Name: BBQ Glazed Hot Dog with Onion Crumb and Roasted Garlic Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 450 Potatoes; 2 Garlic Clove**; 120 Coleslaw Mix; 1 Mayonnaise; 1 Onion; 60 Mature Cheddar Cheese; 2 British Hickory Smoked Sausages; 8 Plain Flour; 2 Brioche Hot Dog Buns; 32 BBQ Sauce

with Onion Crumb and Roasted Garlic Slaw

Michael SteadmanPublished on August 30, 2021

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This BBQ Glazed Hot Dog is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Family Friendly

Allergens:

Milk

•Sulphites

•Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

120

Coleslaw Mix

Mayonnaise

Onion

Mature Cheddar Cheese

(Contains: Milk)

British Hickory Smoked Sausages

(Contains: Sulphites)

Plain Flour

Brioche Hot Dog Buns

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

BBQ Sauce

Nutritional information

Energy (kcal)840 kcal

Energy (kJ)3515 kJ

Fat32 g

of which saturates16.2 g

Carbohydrate95.2 g

of which sugars20.7 g

Protein33 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Spoon

•Small Bowl

•Grater

•Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

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!