Classic New York Style Bacon Hot Dogs
with Caramelised Onions, Spiced Chips and Slaw
This Classic New York Style Bacon Hot Dogs is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
120 grams
Coleslaw Mix
2 unit(s)
British Hickory Smoked Sausages
(Contains Sulphites)
1 unit(s)
Onion
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil and sprinkle over the Central American style spice mix. 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips cook, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts) with half the wholegrain mustard (add less if you prefer things milder). Mix until well combined.
Add the coleslaw to the dressing and toss to combine. Taste and season with salt and pepper if needed, then set aside.
Pop the sausages onto another baking tray and 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 sausages. They're cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once 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 and season with salt, pepper and a pinch of sugar (if you have any). Fry, stirring occasionally, until golden, 8-10 mins.
A few mins before everything's cooked, slice the buns top down through the middle (but not all the way through) and put them into the oven to warm through, 2-3 mins.
When everything's ready, transfer the warmed buns to your plates. Spread the remaining mustard inside each bun if you'd like to.
Add a sausage to each bun, then top with the bacon and caramelised onions. Drizzle over the ketchup (see pantry for amount).
Serve the spiced chips and slaw alongside.
Enjoy!
