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BBQ Glazed Hot Dogs and Wedges

BBQ Glazed Hot Dogs and Wedges

BBQ Glazed Hot Dogs and Wedges

with Roasted Garlic Slaw and Cheese

Michael SteadmanPublished on November 05, 2024

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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.

Tags:

Family Friendly

Allergens:

Sulphites

•Egg

•Mustard

•Milk

•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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Brioche Hot Dog Buns

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

32 grams

BBQ Sauce

Nutritional information

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.

Utensils

•Baking Tray

•Aluminum Foil

•Box Grater

•Medium Bowl

Cooking Instructions and Tips

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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