Cheesy Bacon Loaded Hot Dogs

Name: Cheesy Bacon Loaded Hot Dogs with Sticky Onions, Paprika Wedges and Rocket
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 450 grams Potatoes; 1 sachet(s) Smoked Paprika; 2 unit(s) British Hickory Smoked Sausages; 1 unit(s) Onion; 30 grams Mature Cheddar Cheese; 2 unit(s) Brioche Hot Dog Buns; 15 grams Sriracha Sauce; 20 grams Wild Rocket; 90 grams British Smoked Bacon Lardons; ½ tsp Sugar; 2 tbsp Mayonnaise; 1 tbsp Olive Oil for the Dressing

with Sticky Onions, Paprika Wedges and Rocket

Recipe Development TeamPublished on October 17, 2024

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An American favourite but with a twist, these Cheesy Bacon Loaded Hot Dogs loads up sausages with caramelised onions, sriracha and cheese for full-on flavour. Serve up with smoky paprika wedges and a rocket side salad for a crowd-pleasing dinner.

Tags:

Family Friendly

Allergens:

Sulphites

•Milk

•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.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Smoked Paprika

2 unit(s)

British Hickory Smoked Sausages

(Contains: Sulphites)

1 unit(s)

Onion

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Brioche Hot Dog Buns

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

15 grams

Sriracha Sauce

20 grams

Wild Rocket

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar

2 tbsp

Mayonnaise

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4147 kJ

Energy (kcal)991 kcal

Fat48.7 g

of which saturates16.9 g

Carbohydrate92 g

of which sugars14.5 g

Dietary Fibre10.3 g

Protein35.7 g

Salt3.7 g

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

Utensils

•Baking Tray

•Grater

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the smoked paprika, then season with salt and pepper.

Toss to coat, then 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.

Meanwhile, pop the sausages on another baking tray.

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. They're cooked when no longer pink in the middle.

While the wedges and sausages cook, halve, peel and thinly slice the onion.

Grate the Cheddar cheese.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Turn the heat down to medium, then add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Once cooked, remove the sausages from the baking tray and wipe the tray clean. Add the buns to the tray and evenly spread with the mayo (see pantry for amount).

Add a sausage to each bun and top with the bacon, onion and a drizzle of sriracha.

Sprinkle over the grated cheese and return the loaded buns back onto the middle shelf of your oven until the cheese is melted and golden, 5 mins.