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BBQ Glazed Hot Dogs and Wedges

BBQ Glazed Hot Dogs and Wedges

with Roasted Garlic Slaw and Cheese
4.5(212)
Michael Steadman
Michael SteadmanUpdated on February 09, 2026
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Calories
798 kcal
Protein
27.7g protein
Difficulty
Medium
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Milk
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

120 grams

Sliced Carrot and Cabbage Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Brioche Hot Dog Buns

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

32 grams

BBQ Sauce

Energy (kJ)3340 kJ
Energy (kcal)798 kcal
Fat29.9 g
of which saturates13.1 g
Carbohydrate93.7 g
of which sugars13.3 g
Dietary Fibre9.5 g
Protein27.7 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Baking Tray
Aluminum Foil
Box Grater
Medium Bowl

Instructions

Cook your Wedges
1

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 onto 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.

Roast the Garlic and Sausages
2

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Put the sausages and garlic parcel on a baking tray. Bake on the middle shelf of your oven until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Halfway through, turn the sausages and remove the garlic parcel. Set aside to cool.

Prep Time
3

Meanwhile, in a medium bowl, combine the coleslaw mix and mayonnaise. Season with salt and pepper, then set aside.

Grate the cheese. 

Finish your Slaw
4

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Add to the bowl of slaw and toss to combine.

Warm the Buns
5

When the chips have 5 mins remaining, slice the buns top down through the middle (but not all the way through).

Pop them into the oven to warm through, 2-3 mins.

Stack up and Serve
6

When ready, pop the buns onto your plates and spread half the BBQ sauce inside each, then fill with a sausage.

Spoon over the remaining BBQ sauce, then top with the grated cheese.

Serve the wedges and slaw alongside.

Enjoy!

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