Bonfire Night Hot Dog & Loaded Smoky Potatoes
Serves 2 | with Caramelised Onions and Coleslaw
- Sulphites
- Egg
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
- May contain traces of allergens
Ingredients
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 sachet(s)
Smoky Base Paste
30 grams
Honey
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Milk, Soya, Wheat, Cereals containing gluten May contain traces of: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a baking tray.
b) Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
a) In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium heat.
c) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
d) Once golden, add the smoky base paste, the garlic and half the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
a) When the sausages have 5 mins remaining in the oven, drizzle the honey over the sausages and sprinkle the cheese over the potatoes. Return to the oven for the remaining 5 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) In the meantime, slice the buns down through the middle (but not all the way through) and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
a) In a medium bowl, combine the cider vinegar, olive oil and the remaining sugar (see pantry for both amounts).
b) Add the baby leaf mix to the cider vinegar dressing and toss to coat.
c) Once cooked, pop the honey glazed sausages in the warmed hot dog buns and top with the smoky caramelised onions. Serve the dressed salad leaves on the side to finish.
Enjoy!
