Cheesy Loaded Hot Dogs
with Sticky Onions, Paprika Wedges, Tomato and Rocket Salad
- Sulphites
- Milk
- Egg
- Soya
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Kamut (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Barley
- Cereals containing gluten
An American favourite but with a twist, theseCheesy 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.
Ingredients
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 May be present: Milk)
125 grams
Baby Plum Tomatoes
2 unit(s)
Brioche Hot Dog Buns
(Contains: Milk, Egg, Soya, Wheat, Cereals containing gluten May be present: Kamut (wheat), Oats, Rye, Spelt (wheat), Wheat, Barley, Cereals containing gluten)
16 milliliter(s)
Sriracha Sauce
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
2 tbsp
Mayonnaise
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Cooking Steps
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.
Halve the baby plum tomatoes.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, 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.
Slice the buns down through the middle (but not all the way through).
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 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.
Meanwhile, in a medium bowl, add the olive oil for the dressing (see pantry for amount) and a pinch of sugar. Season with salt and pepper. Mix together.
Add the tomatoes and rocket to the bowl and toss to coat.
Pop a loaded sausage bun on each plate. Serve with the wedges and the salad on the side.
Enjoy!
