BBQ Glazed Hot Dogs and Wedges
with Roasted Garlic Slaw and Cheese
- Sulphites
- Egg
- Mustard
- Milk
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Cereals containing gluten
An American classic, these BBQ Glazed Hot Dogs and Wedges are sure to be a family favourite. Load up on smoky flavour with BBQ sauce, then finish with cheese for a delicious sweet-savoury dinner.
Ingredients
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
Utensils
Instructions
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.
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.
Meanwhile, in a medium bowl, combine the coleslaw mix and mayonnaise. Season with salt and pepper, then set aside.
Grate the cheese.
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.
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.
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the smoky, tasty sausages. Some found the coleslaw bland or sour; consider adding extra seasoning.
- Ease of prep: Simple to prepare, though a few felt there were too many steps for a basic meal.
- Suggestions: Add onions for extra flavour. Consider using thinner potato wedges and increasing the amount of sauce.
- Next-day meals: The recipe was filling and satisfying, with enough wedges and coleslaw to serve extra guests.
